المؤلفون: SHEN Xin, YANG Haiying, YING Xin, ZHAO Kai, NIU Xinghe, LI Hui, LÜ Ying

المصدر: Shipin Kexue, Vol 44, Iss 22, Pp 257-266 (2023)

مصطلحات موضوعية: sourdough yeast, flavor substances, headspace solid-phase microextraction-gas chromatography-mass spectrometry, sensory evaluation, Food processing and manufacture, TP368-456

وصف الملف: electronic resource

Relation: https://www.spkx.net.cn/fileup/1002-6630/PDF/2023-44-22-032.pdf; https://doaj.org/toc/1002-6630

URL الوصول: https://doaj.org/article/b25c39f55ef149ee98fa260129d78165

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المؤلفون: Arici, Muhammet, Ozulku, Gorkem, Yildirim, Rusen Metin, Sagdic, Osman, Durak, M. Zeki^Aff1

المصدر: Food Science and Biotechnology. 27(2):499-508

المؤلفون: Huang, Chien-Hsun, Lee, Fwu-Ling

المصدر: World Journal of Microbiology and Biotechnology. June 2010 26(6):1087-1092

المؤلفون: Giangaetano Pinnavaia, Alessandro Angioloni, Marco Dalla Rosa, Santina Romani

المساهمون: A. Angioloni, S. Romani, G. Pinnavaia, M. Dalla Rosa

المصدر: European Food Research and Technology. 222:54-57

مصطلحات موضوعية: Sourdough . Yeast . Proofing . Bread making . Fundamental rheology, Materials science, Rheometer, Sourdough fermentation, Phase angle, food and beverages, General Chemistry, Dynamic mechanical analysis, Biochemistry, Industrial and Manufacturing Engineering, Yeast, Rheology, Fermentation, Food science, Bread making, Food Science, Biotechnology

وصف الملف: STAMPA

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a6b8b541d8111228a8b4c489594f0339
https://doi.org/10.1007/s00217-005-0087-x

مصطلحات الفهرس: Acetic acid, Adaptive laboratory evolution, Aneuploidy, Copy number variation, Evolved sourdough yeast, Stress, Tolerance, artículo

URL: http://hdl.handle.net/10261/337600
https://api.elsevier.com/content/abstract/scopus_id/85170642952
https://doi.org/10.1016/j.micres.2023.127487
Microbiological research
Publisher's version
https://doi.org/10.1016/j.micres.2023.127487
Sí

المؤلفون: Arici M; Food Engineering Department, Yildiz Technical University, 34210 Istanbul, Turkey., Ozulku G; Food Engineering Department, Yildiz Technical University, 34210 Istanbul, Turkey., Yildirim RM; Food Engineering Department, Yildiz Technical University, 34210 Istanbul, Turkey., Sagdic O; Food Engineering Department, Yildiz Technical University, 34210 Istanbul, Turkey., Durak MZ; Food Engineering Department, Yildiz Technical University, 34210 Istanbul, Turkey.

المصدر: Food science and biotechnology [Food Sci Biotechnol] 2017 Dec 12; Vol. 27 (2), pp. 499-508. Date of Electronic Publication: 2017 Dec 12 (Print Publication: 2018).

نوع المنشور: Journal Article

بيانات الدورية: Publisher: Korean Society of Food Science and Technology Country of Publication: Korea (South) NLM ID: 9816587 Publication Model: eCollection Cited Medium: Internet ISSN: 2092-6456 (Electronic) Linking ISSN: 12267708 NLM ISO Abbreviation: Food Sci Biotechnol Subsets: PubMed not MEDLINE

المؤلفون: Poquette, Bonnie

المصدر: Library Journal. Nov2020, Vol. 145 Issue 11, p103-103. 1/6p.

مصطلحات موضوعية: *Nonfiction, Sourdough bread, Cooking

Reviews & Products: Mastering Bread: The Art & Practice of Handmade Sourdough, Yeast Bread & Pastry (Book)

People: Vetri, Marc, Anderson, Ed, Joachim, David, McWilliams, Claire Kopp