Starter culture development for improving shelf-life and quality of sweet baked products;Colture starter miste per il miglioramento della qualità e della conservabilità di dolci da forno

Industrie Alimentari

Volumn 44, Issue 447, 2005, Pages 483-487

  Restuccia, Cristina ^a   Cascone, Claudia ^a   Randazzo, Cinzia Lucia ^a   Caggia, Cinzia ^a  

^a UNIVERSITY OF CATANIA   (Italy)

Author keywords

[No Author keywords available]

Indexed keywords

BACTERIA; BAKERIES; FOOD PROCESSING; ORGANIC ACIDS; SUGAR (SUCROSE); YEAST;

BRIOCHES; LACTIC ACID BACTERIA; SENSORIAL ANALYSIS; SWEET BAKED PRODUCTS;

FOOD PRODUCTS;

BACTERIA (MICROORGANISMS);

EID: 20444497014     PISSN: 0019901X     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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