[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关键词
书目信息
页码
pp. 808-812
其它主题
Jarabe de frutas/ panificacion; Fruit syrups / breadmaking; Sirop de fruit/ panification
语言
丹麦语
注释
7 tables; 4 ref. Summary (Da)
类型
Summary
1987-08-15
AGRIS AP