The microflora of the sour dough of wheat flour bread XII. Effect of freezing on the viability and functional properties in wheat flour doughs of microbial mass from lactic acid bacteria
M. José Torner, Alberto Bainotti, M. Antonia Martinez-Anaya, Carmen Benedito de BarberVolume:
189
Language:
english
Pages:
5
DOI:
10.1007/bf01274276
Date:
December, 1989
File:
PDF, 508 KB
english, 1989