Technological properties of bakers' yeasts in durum wheat semolina dough.
about
Microbiological and fermentative properties of baker's yeast starter used in breadmaking.Quality Characteristics of Wholemeal Flour and Bread from Durum Wheat (Triticum turgidum L subsp. durum Desf.) after Field Treatment with Plant Water Extracts.Metabolite Analysis Allows Insight into the Differences in Functionality of 25 Saccharomyces cerevisiae Strains in Bread Dough Fermentation
P2860
Technological properties of bakers' yeasts in durum wheat semolina dough.
description
2009 nî lūn-bûn
@nan
2009 թուականի Դեկտեմբերին հրատարակուած գիտական յօդուած
@hyw
2009 թվականի դեկտեմբերին հրատարակված գիտական հոդված
@hy
2009年の論文
@ja
2009年論文
@yue
2009年論文
@zh-hant
2009年論文
@zh-hk
2009年論文
@zh-mo
2009年論文
@zh-tw
2009年论文
@wuu
name
Technological properties of bakers' yeasts in durum wheat semolina dough.
@ast
Technological properties of bakers' yeasts in durum wheat semolina dough.
@en
Technological properties of bakers' yeasts in durum wheat semolina dough.
@nl
type
label
Technological properties of bakers' yeasts in durum wheat semolina dough.
@ast
Technological properties of bakers' yeasts in durum wheat semolina dough.
@en
Technological properties of bakers' yeasts in durum wheat semolina dough.
@nl
prefLabel
Technological properties of bakers' yeasts in durum wheat semolina dough.
@ast
Technological properties of bakers' yeasts in durum wheat semolina dough.
@en
Technological properties of bakers' yeasts in durum wheat semolina dough.
@nl
P2093
P1476
Technological properties of bakers' yeasts in durum wheat semolina dough.
@en
P2093
Alfio Spina
Arcangelo Damigella
Chiara Longo
Domenico Raspagliesi
Massimo Palumbo
Virgilio Giannone
P304
P356
10.1007/S10295-009-0682-0
P577
2009-12-29T00:00:00Z