Exploitation of Lactic Acid Bacteria and Baker’s Yeast as Single or Multiple Starter Cultures of Wheat Flour Dough Enriched with Soy Flour

Lignende værker

• Physicochemical Effects of Lactobacillus plantarum and Lactobacillus casei Cocultures on Soy–Wheat Flour Dough Fermentation
  af: Teleky, Bernadette-Emőke, et al.
  Udgivet: (2020)
• Assessment of Physicochemical and Rheological Properties of Xylo-Oligosaccharides and Glucose-Enriched Doughs Fermented with BB-12
  af: Gabriela Precup, et al.
  Udgivet: (2022-04-01)
• Bioconversion of Sushi By-Products through Fermentation with Aspergillus terreus and Bacillus subtilis
  af: Bernadette-Emoke TELEKY, et al.
  Udgivet: (2025-05-01)
• Validation of a Flour-Free Model Dough System for Throughput Studies of Baker's Yeast
  af: Panadero, Joaquin, et al.
  Udgivet: (2005)
• Biomass-Derived Production of Itaconic Acid as a Building Block in Specialty Polymers
  af: Teleky, Bernadette-Emőke, et al.
  Udgivet: (2019)