The sourdough microflora Microbiological, biochemical and breadmaking characteristics of doughs fermented with freeze-dried mixed starters, freeze-dried wheat sourdough and mixed fresh-cell starters
1996 ◽
Vol 203
(1)
◽
pp. 88-94
◽
1977 ◽
Vol 35
◽
pp. 562-563
1971 ◽
Vol 29
◽
pp. 410-411
◽
1978 ◽
Vol 36
(2)
◽
pp. 354-355
Keyword(s):
1983 ◽
Vol 41
◽
pp. 592-593
1970 ◽
Vol 28
◽
pp. 114-115
1988 ◽
Vol 46
◽
pp. 176-177
1988 ◽
Vol 46
◽
pp. 170-171
Keyword(s):