Influence of starch addition and dough microstructure on fermentation aroma production by yeasts and lactobacilli (Englisch)
- Neue Suche nach: Vernocchi, Pamela
- Neue Suche nach: Ndagijimana, Maurice
- Neue Suche nach: Serrazanetti, Diana
- Neue Suche nach: Gianotti, Andrea
- Neue Suche nach: Vallicelli, Melania
- Neue Suche nach: Guerzoni, M. Elisabetta
- Neue Suche nach: Vernocchi, Pamela
- Neue Suche nach: Ndagijimana, Maurice
- Neue Suche nach: Serrazanetti, Diana
- Neue Suche nach: Gianotti, Andrea
- Neue Suche nach: Vallicelli, Melania
- Neue Suche nach: Guerzoni, M. Elisabetta
In:
Food Chemistry
;
108
, 4
;
1217-1225
;
2007
-
ISSN:
- Aufsatz (Zeitschrift) / Elektronische Ressource
-
Titel:Influence of starch addition and dough microstructure on fermentation aroma production by yeasts and lactobacilli
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Beteiligte:Vernocchi, Pamela ( Autor:in ) / Ndagijimana, Maurice ( Autor:in ) / Serrazanetti, Diana ( Autor:in ) / Gianotti, Andrea ( Autor:in ) / Vallicelli, Melania ( Autor:in ) / Guerzoni, M. Elisabetta ( Autor:in )
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Erschienen in:Food Chemistry ; 108, 4 ; 1217-1225
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Verlag:
- Neue Suche nach: Elsevier Ltd
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Erscheinungsdatum:27.06.2007
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Format / Umfang:9 pages
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ISSN:
-
DOI:
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Medientyp:Aufsatz (Zeitschrift)
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Format:Elektronische Ressource
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Sprache:Englisch
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Schlagwörter:
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Datenquelle:
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