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information about this item |
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| Biological Sciences |
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Biological Sciences |
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starch (2551) |
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lactic fermentation (139) |
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microbial activity (2849) |
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lactic fermentation (139) |
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bakers yeast (78) |
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bakers yeast (78) |
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lactic fermentation (139) |
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lactic fermentation (139) |
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| Calendar Year |
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Calendar Year |
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2008 (37480) |
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| Economics, Business and Industry |
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Economics, Business and Industry |
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sourdough (103) |
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food matrix (404) |
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breadmaking quality (162) |
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odors (1816) |
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| Food and Human Nutrition |
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Food and Human Nutrition |
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multiple strain starters (48) |
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single strain starters (4) |
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food matrix (404) |
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breadmaking quality (162) |
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breadmaking (206) |
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sourdough (103) |
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| Physical and Chemical Sciences |
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Physical and Chemical Sciences |
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starch (2551) |
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volatile compounds (2422) |
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flavor compounds (406) |
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physicochemical properties (27179) |
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microstructure (751) |
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| Reference Types |
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Reference Types |
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Journal (337546) |
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| Research, Technology and Engineering |
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Research, Technology and Engineering |
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simulation models (3718) |
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lactic fermentation (139) |
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| Taxa - Archaea, Cyanobacteria and Bacteria |
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Taxa - Archaea, Cyanobacteria and Bacteria |
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Lactobacillus sanfranciscensis (22) |
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| Taxa - Fungi, Yeasts, Molds and Mildews |
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Taxa - Fungi, Yeasts, Molds and Mildews |
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Candida (512) |
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Saccharomyces cerevisiae (1223) |
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| Abstract of Article: |
Will be presented in next release |
| Date Last Accessed: |
Accessed January 20, 2015 |
| Title of Article: |
Influence of starch addition and dough microstructure on fermentation aroma production by yeasts and lactobacilli |
| Author(s) of Article: |
Will be identified in next release |
| Citation: |
Food chemistry 2008 v.108 no.4 pp. 1217-1225 |
| Click to View: |
(Click to View) |
| Date of Publication: |
2008 |
| Location of Article: |
http://pubag.nal.usda.gov/pubag/article.xhtml?id=724129 |
| Name of Publication: |
Food chemistry |
| Publishing Company: |
Will be identified in next release |
| Accession Number: |
264229 |
