Influence of wheat flour and Lactobacillus strains on the dynamics of by-products from amylolytic activities;Influencia de la harina de trigo y de la especie de Lactobacilo en la dinámicade subproductos de la actividad amilolítica

Food Science and Technology International

Volumn 3, Issue 2, 1997, Pages 123-136

  Martinez Anaya, M A ^a   Rouzaud, O ^b  

^a INSTITUTO DE AGROQUÍMICA Y TECNOLOGÍA DE ALIMENTOS CSIC   (Spain)

^b UNIVERSIDAD DE SONORA   (Mexico)

Author keywords

amylase; fermentation; lactobacillus; sourdough; sugars; wheat flour

Indexed keywords

EID: 0031520363     PISSN: 10820132     EISSN: None     Source Type: Journal    
DOI: 10.1177/108201329700300207     Document Type: Article

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