Á lódáil...
Microorganisms of the San Francisco Sour Dough Bread Process: I. Yeasts Responsible for the Leavening Action
Two hundred isolates from San Francisco sour dough French bread fermentations (40 from each of five different bakeries) were screened by fermentation tests and for their ability to grow in the presence of cycloheximide (Actidione). All of the isolates from four of the bakeries and 70% of those from...
Na minha lista:
| Main Authors: | , , |
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| Formáid: | Artigo |
| Teanga: | Inglês |
| Foilsithe: |
1971
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| Ábhair: | |
| Rochtain Ar Líne: | https://ncbi.nlm.nih.gov/pmc/articles/PMC377202/ https://ncbi.nlm.nih.gov/pubmed/5553284 |
| Clibeanna: |
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