Effect of leavening microflora on pizza dough properties

Journal of Applied Microbiology

Volumn 85, Issue 5, 1998, Pages 891-897

  Coppola, S ^a   Pepe, O ^a   Mauriello, G ^a  

^a UNIVERSITY OF NAPLES FEDERICO II   (Italy)

Author keywords

[No Author keywords available]

Indexed keywords

BACILLI; LACTIC ACID; PRINCIPAL COMPONENT ANALYSIS;

DOUGH PROPERTIES; ENTEROCOCCUS FAECIUM; LACTIC ACID BACTERIA; LACTOBACILLUS PLANTARUM; LEUCONOSTOC MESENTEROIDES; MICROBIOLOGICAL CHARACTERISTICS; MICROFLORAE; PIZZA DOUGH; STARTER CULTURES;

YEAST;

ARTICLE; BACTERIAL GROWTH; CONTROLLED STUDY; ENTEROCOCCUS FAECALIS; FERMENTATION; FLOUR; FUNGUS GROWTH; LACTIC ACID BACTERIUM; LACTOBACILLUS PLANTARUM; LEUCONOSTOC; NONHUMAN; SACCHAROMYCES CEREVISIAE; YEAST;

BACTERIA (MICROORGANISMS); ENTEROCOCCUS FAECALIS; ENTEROCOCCUS FAECIUM; FUNGI; LACTOBACILLUS PLANTARUM; LACTOBACILLUS SANFRANCISCENSIS; LACTOBACILLUS SANFRANCISCO; LEUCONOSTOC; LEUCONOSTOC MESENTEROIDES; POSIBACTERIA; SACCHAROMYCES CEREVISIAE; STREPTOCOCCUS;

EID: 0031795087     PISSN: 13645072     EISSN: None     Source Type: Journal    
DOI: 10.1046/j.1365-2672.1998.00570.x     Document Type: Article

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