Volume 16; Issue 1-3

Trends in Food Science & Technology

Volume 16; Issue 1-3
3

The sourdough microflora: biodiversity and metabolic interactions

Luc De Vuyst, Patricia Neysens
Journal:
Trends in Food Science & Technology
Year:
2005
Language:
english
File:
PDF, 264 KB
english, 2005
5

Antifungal lactic acid bacteria as biopreservatives

Johan Schnürer, Jesper Magnusson
Journal:
Trends in Food Science & Technology
Year:
2005
Language:
english
File:
PDF, 227 KB
english, 2005
6

Exopolysaccharides from cereal-associated lactobacilli

Markus Tieking, Michael G. Gänzle
Journal:
Trends in Food Science & Technology
Year:
2005
Language:
english
File:
PDF, 205 KB
english, 2005
7

Kinetics and modelling of sourdough lactic acid bacteria

Patricia Neysens, Luc De Vuyst
Journal:
Trends in Food Science & Technology
Year:
2005
Language:
english
File:
PDF, 390 KB
english, 2005
10

Bread technology and sourdough technology

Pieter Decock, Stefan Cappelle
Journal:
Trends in Food Science & Technology
Year:
2005
Language:
english
File:
PDF, 302 KB
english, 2005
11

Molecular taxonomy and genetics of sourdough lactic acid bacteria

Matthias A. Ehrmann, Rudi F. Vogel
Journal:
Trends in Food Science & Technology
Year:
2005
Language:
english
File:
PDF, 482 KB
english, 2005
13

Trends in Food Science and Technology

Journal:
Trends in Food Science & Technology
Year:
2005
Language:
english
File:
PDF, 150 KB
english, 2005
14

Contents / Editorial Board

Journal:
Trends in Food Science & Technology
Year:
2005
Language:
english
File:
PDF, 92 KB
english, 2005