Isolation and identification of the lactic acid bacteria from organically and conventionally produced grains, and possibilities for application in sourdough bread production
Ana Marunić
Bok Engelsk 2009
| Utgitt | Ås : [A. Marunić] , 2009
|
|---|---|
| Omfang | 54, [ca 20] bl. : fig.
|
| Opplysninger | M.Sc.thesis - Universitetet for miljø- og biovitenskap, Ås, 2009
|
| Emner | Alternative methods
Bakery products Baking Cereal crops Vis mer... Cereals
Food technology Grain Health foods Identification Isolation Lactic acid bacteria Lactic fermentation Leavening agents Norway Organic foods Processing Starter cultures Traditional technology korn kornproduksjon brød brøddeig surdeig melkesyre bakterie fermentering, gjæring startkultur bakervarer næringsmiddelfag |
