RecordNumber
:
919
Doc. No.
:
649F
Call. No.
:
649F
Author
:
Salovaara, H.,Valjakka, T.
Title of Article
:
effect of fermentation temperature, flour type, and starter on the properties of sour wheat bread
Title Of Periodical
:
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
VolumNumber
:
V.22
Date
:
(1987)
Page
:
P.591-597
Descriptors
:
Acetic acid,Lactic acid,Loaf quality,Mould-resistance,Rye-sour starter,Sensoryproperties
Indexer
:
1378/11
IndexDate
:
Ghasemi
اطلاعات ثبت
:
GN136497
Link To Document :
https://library.iut.ac.ir/dL/search/default.aspx?Term=919&Field=0&DTC=104
All Rights Reserved To Payam Mashregh Company
