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Volumn 15, Issue 3, 2004, Pages 191-195

Natural fermentation of wheat flours

Author keywords

[No Author keywords available]

Indexed keywords

WATER;

EID: 0347353508     PISSN: 09567135     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0956-7135(03)00046-X     Document Type: Article
Times cited : (6)

References (14)
  • 1
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    • Carbohydrate composition of cereal grains
    • J. L. Klaus, & K. Kulp (Eds.), NY, New York: Marcel Dekker Inc
    • Becker R. Hanners G.D. Carbohydrate composition of cereal grains In Klaus J.L. & Kulp K. (Eds.) Handbook of cereal science and technology 1991 469-496 Marcel Dekker Inc NY, New York
    • (1991) Handbook of Cereal Science and Technology , pp. 469-496
    • Becker, R.1    Hanners, G.D.2
  • 2
    • 0037061083 scopus 로고    scopus 로고
    • A novel area of predictive modeling: Describing the functionality of beneficial microorganisms in foods
    • Frédéric L. Degeest B. De Vuyst L. A novel area of predictive modeling: describing the functionality of beneficial microorganisms in foods International Journal of Food Microbiology 73 2002 251-259
    • (2002) International Journal of Food Microbiology , vol.73 , pp. 251-259
    • Frédéric, L.1    Degeest, B.2    De Vuyst, L.3
  • 3
    • 0345055819 scopus 로고    scopus 로고
    • Modeling of growth of Lactobacillus sanfranciscensis and Candida milleri in response to process parameters of sourdough fermentation
    • Ganzle M.G. Ehmann M. Hammes W.P. Modeling of growth of Lactobacillus sanfranciscensis and Candida milleri in response to process parameters of sourdough fermentation Applied and Environmental Microbiology 64 1998 2616-2623
    • (1998) Applied and Environmental Microbiology , vol.64 , pp. 2616-2623
    • Ganzle, M.G.1    Ehmann, M.2    Hammes, W.P.3
  • 4
    • 0347180136 scopus 로고
    • Mixed culture pre-ferments of lactic and propionic acid bacteria for baking
    • Javanainen P.M. Mixed culture pre-ferments of lactic and propionic acid bacteria for baking Dissertation-Abstracts-International C. 55 2 1994 399
    • (1994) Dissertation-Abstracts-International C. , vol.55 , Issue.2 , pp. 399
    • Javanainen, P.M.1
  • 5
    • 0029822104 scopus 로고    scopus 로고
    • The effects of temperature and manganese on the natural fermentation of whole wheat flour
    • Kumar G. Raccach M. The effects of temperature and manganese on the natural fermentation of whole wheat flour Food Microbiology 13 1996 149-157
    • (1996) Food Microbiology , vol.13 , pp. 149-157
    • Kumar, G.1    Raccach, M.2
  • 8
    • 0003750817 scopus 로고
    • Breadmaking
    • A. H. Rose (Ed.), New York: Academic Press
    • Oura E. Suomalainen H. Viskari R. Breadmaking In Rose A.H. (Ed.) Fermented foods Economic microbiology Vol. 7 1982 Academic Press New York
    • (1982) Fermented Foods , vol.7
    • Oura, E.1    Suomalainen, H.2    Viskari, R.3
  • 9
    • 0011139361 scopus 로고
    • Method of selection of lactic acid bacteria and determination of minimum temperature for meat fermentations
    • Raccach M. Method of selection of lactic acid bacteria and determination of minimum temperature for meat fermentations Journal of Food Protection 47 1984 670-671
    • (1984) Journal of Food Protection , vol.47 , pp. 670-671
    • Raccach, M.1
  • 10
    • 0002993641 scopus 로고
    • Some aspects of meat fermentation
    • Raccach M. Some aspects of meat fermentation Food Microbiology 9 1992 55-65
    • (1992) Food Microbiology , vol.9 , pp. 55-65
    • Raccach, M.1
  • 11
    • 21044457853 scopus 로고    scopus 로고
    • The fermentation of whole-wheat flour by Pediococcus pentosaceus
    • Raccach M. Tully T. The fermentation of whole-wheat flour by Pediococcus pentosaceus Food Science and Technology International 5 1999 243-249
    • (1999) Food Science and Technology International , vol.5 , pp. 243-249
    • Raccach, M.1    Tully, T.2
  • 14
    • 0030757987 scopus 로고    scopus 로고
    • Use of predictive microbiology in microbial food safety risk assessment
    • Walls I. Scott V.N. Use of predictive microbiology in microbial food safety risk assessment International Journal of Food Microbiology 36 1997 97-102
    • (1997) International Journal of Food Microbiology , vol.36 , pp. 97-102
    • Walls, I.1    Scott, V.N.2


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.