[The growth of lactobacillus and yeast in leavened rye bread dough: the influence of adding pure sugars or sugar-containing products (honey, syrup) to the leavened dough, 1]
1986
Gundstrup, A.S.P. (Aarhus Univ. (Denmark). Hygiejnisk Inst.)
AGROVOC Keywords
Bibliographic information
Pagination
pp. 808-812
Other Subjects
Jarabe de frutas/ panificacion; Fruit syrups / breadmaking; Sirop de fruit/ panification
Language
Danish
Note
7 tables; 4 ref. Summary (Da)
Type
Summary
1987-08-15
AGRIS AP
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