Formation of acetaldehyde by the lactobacillus delbrückii subsp. Bulgaricus and the threonine amino acid in dough part manufactured products

Biotechnology and Biotechnological Equipment

Volumn 13, Issue 2, 1999, Pages 27-30

  Bratovanova, P ^a  

^a UNIVERSITY OF ECONOMICS VARNA   (Bulgaria)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0348230590     PISSN: 13102818     EISSN: None     Source Type: Journal    
DOI: 10.1080/13102818.1999.10819033     Document Type: Article

References (10)

1. Bratovanova P., Mutafova K., Shishkova I., (1993) Biotechnol. and Biotechnol. Eq., 7(3), 69–77.
2. Giosheva B., (1987) Zdrave I dalgoletie, Zemizdat, Sofia, 91–92.
3. Dixon M., Webb E., (1966) Fermenti, Mir, Moskva.
4. Kondratenko M., Mutafova K., Manahova N., Velev S., Goranova L., (1981) Rukovodstvo za tehnohimichen I mikrobiologichen kontrol v mlekoprerabotvashtite predpriatia, Technica, Sofia.
5. Pokrovskiy A.A., S., kurihin I.M., Patt V.A., Polandova R.D., (1979) Himicheski sostav pishtevih produktov, Pishtevaya promishlennost, Moskva.
6. Bednarski W., Jedrychovski L., Hammond E.G., Nikolov Z.L., (1989) J. of Dairy Sci., 72(10), 2474–2477.
7. Bratovanowa P., (1988) Naturwissenschaften Technik, 2, 165–171.
8. Bratovanova P., (1997) Biotechnol. and Biotechnol. Eq., 11(2), 53–53.
9. Raya R., De Nadka M.Cr., M., Holgado A.P., De R., Oliver G., (1986) Milchwissenschaft, 41(7), 397–399.
10. Reddy G.V., Shahani K.M., (1971) J. of Dairy Sci., 54(5), p.748.