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Fermentation / Gut flora / Garde manger / Sourdough / Lactobacillus / Bread / Rye bread / Pre-ferment / Fermentation starter / Food and drink / Lactobacillaceae / Microbiology


doi:[removed]j.tifs[removed]
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Document Date: 2011-02-04 15:02:52


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San Francisco / Verona / Pandoro / Milan / Brussels / Naples / /

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Elsevier Ltd. / /

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Europe / /

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Germany / Italy / Belgium / France / United States / /

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Natural Disaster / /

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Easter / Christmas / /

IndustryTerm

gas production / latter energy source / end products / chemical and microbiological composition / standardized end products / end product / dried sourdough products / higher energy yield / bakery pre-products / yeast fermentation products / leavened baked products / staple food / sourdough production technology / intermediate product / energy / i.e. gas production / bakery products / final product / cereal products / stock product / sweet leavened baked products / local products / preferred energy source / laboratory media / sourdough products / metabolic end products / sourdough fermentation technology / microbial products / media resources / important end product / bread products / main energy sources / /

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San Francisco bay / /

Organization

Gram-positive LAB / madre / Department of Applied Biological Sciences / /

Person

Pepe / Patricia Neysens / Luc De Vuyst / /

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producer / Corresponding author / /

Product

acetic acid / /

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Lombardy / /

PublishedMedium

the San Francisco / /

Region

Scandinavia / northern Italy / Central Europe / Southern America / Eastern Europe / Mediterranean / /

Technology

sourdough fermentation technology / baking technology / sourdough production technology / /

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