Effect of fermentation and type of yeast on compounds associated with flavor of Egyptian Baladi bread 3.-Keto and non keto acids [Egypt]
1990
El-Gharabli, M.M.S. (Zagazig Univ., Moshtohor (Egypt). Faculty of Agriculture) | El-Saadany, R.M.A. | Soliman, S.A. | Abd-El-Latif, B.M.
AGROVOC Keywords
Bibliographic information
Annals of Agricultural Science, Ain Shams Univ. (Egypt)
Volume
35
Issue
2
Pagination
pp. 863-884
Other Subjects
Cromatografia de papel; Fermentacion; Egypt/ flavour compounds; Acidos organicos; Egypte/ compose de la flaveur; Egipto/ compuestos del sabor
Language
English
Note
3 fig. 7 tables; 37 ref. Summaries (Ar, En)
Type
Numerical Data; Summary
1992-08-15
AGRIS AP
Data Provider
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