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candida milleri (19) 19
food science & technology (19) 19
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International Journal of Food Microbiology, ISSN 0168-1605, 09/2018, Volume 280, pp. 27 - 34
Journal Article
Journal Article
Journal Article
LWT - Food Science and Technology, ISSN 0023-6438, 2008, Volume 41, Issue 1, pp. 148 - 154
A method based on microbial re-inoculation, or the so-called backslopping and subsequent proofing of rye bread dough simulating commercial one-stage sourdough... 
Rye bread | Yeast | Candida milleri | Backslopping | Leavening | Sourdough | Lactobacillus | DOUGHS | rye bread | sourdough | FOOD SCIENCE & TECHNOLOGY | backslopping | IDENTIFICATION | yeast | CANDIDA-MILLERI | LACTIC-ACID BACTERIA | GROWTH | lactobacillus | PROCESS PARAMETERS | FERMENTATION | leavening | LACTOBACILLUS-SANFRANCISCENSIS | Lactic acid
Journal Article
LWT - Food Science and Technology, ISSN 0023-6438, 11/2014, Volume 59, Issue 1, pp. 289 - 299
Pandoro is a traditional Italian sweet-leavened baked product, usually consumed at Christmas. It is manufactured according to specific procedures and... 
Yeasts | Lactic acid bacteria | Sweet leavened baked goods | Volatile profile | Sourdough | MICROFLORA | FOOD SCIENCE & TECHNOLOGY | VOLATILE COMPOUNDS | SACCHAROMYCES-CEREVISIAE | CANDIDA-MILLERI | BREAD | AROMA COMPOUNDS | LACTIC-ACID BACTERIA | FERMENTATION | YEAST MICROBIOTA | LACTOBACILLUS-SANFRANCISCENSIS | Metabolites | Baked products | Organic acids
Journal Article