Effect of time and temperature on lactic acid fermentation of a white wheat flour-yoghurt mixture

Nahrung - Food

Volumn 43, Issue 6, 1999, Pages 414-417

  Ibanoglu S ^a   Ibanoglu E ^a  

^a GAZIANTEP UNIVERSITY   (Turkey)

Author keywords

[No Author keywords available]

Indexed keywords

TRITICUM AESTIVUM;

EID: 0043265953     PISSN: 0027769X     EISSN: None     Source Type: Journal    
DOI: 10.1002/(SICI)1521-3803(19991201)43:6<414::AID-FOOD414>3.0.CO;2-M     Document Type: Article

References (11)

1. Economidou, P. L., and K. H. Steinkrauss, in: Handbook of Indigenous Fermented Foods. Ed. by K. H. Steinkrauss, pp. 271-297. Marcel Dekker, New York 1983.
2. Damir, A. A., A. A. Salama and M. S. Mohamed, Food Chemistry 43 (1992) 265-269.
3. Ibanoǧlu, S., P. Ainsworth, G. Wilson and G. Hayes, Int. J. Food Sci. Tech. 30 (1995) 579-585.
4. Robinson, R. K., and M. A. Cadena, Ecol. Food Nutr. 7 (1978) 131-136.
5. Kent, N. L., Technology of Cereals, p. 31. Pergamon Press, Exeter, UK, 1984.
6. Egan, H., R. S. Kirk and R. Sawyer, Pearson's Chemical Analysis of Foods, pp. 469-470. Churchill Livingstone, London, UK, 1981.
7. Kumar, G., and M. Raccach, Food Microbiol. 13 (1996) 149-157.
8. Raccach, M., and T. Bamiro, Food Microbiol. 14 (1997) 213-220.
9. Ratkowsky, D. A., J. Olley, T. A. McMeekin and A. Ball, J. Bacteriol. 149 (1982) 1-5.
10. Khuri, A. I., and J. A. Cornell, Response Surface Designs and Analysis, pp. 233-250. Marcel Dekker, New York, USA 1987.
11. Etchells, H. P., H. P. Fleming and T. A. Bell, in: Lactic Acid Bacteria in Beverages and Foods, pp. 281-291. Ed. by J. G. Carr, C. V. Cutting and G. C. Whiting, Academic Press, London, UK, 1975.