Characterization of sourdough bread ferments made in the laboratory by traditional methods
- 1 April 1994
- journal article
- research article
- Published by Springer Science and Business Media LLC in Zeitschrift für Lebensmittel-Untersuchung und Forschung
- Vol. 198 (4), 287-291
- https://doi.org/10.1007/bf01193176
Abstract
No abstract availableKeywords
This publication has 4 references indexed in Scilit:
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- Acidification properties of lactic acid bacteria in rye sour doughsFood Microbiology, 1988
- Die Mikroflora des Sauerteiges XXI. Mitteilung: Die in Sauerteigen schwedischer Bäckereien vorkommenden LactobacillenZeitschrift für Lebensmittel-Untersuchung und Forschung, 1985
- Microorganisms of the San Francisco Sour Dough Bread ProcessApplied and Environmental Microbiology, 1971