Peer-Reviewed Journal Details

Mandatory Fields

Authors

Moore M, Schober T, Ulmer H and Arendt EK.;

Year

2005

Month

Journal

Journal of Cereal Chemistry

Title

Lactic acid bacteria and their influence on the rheological properties of dough and quality criteria of bread.

Status

Published

Times Cited

()

Optional Fields

Keywords

Volume

*

Issue

*

Start Page

*

End Page

*

Abstract

Publisher Location

ISBN / ISSN

Edition

URL

DOI Link

Grant Details

Funding Body

Grant Details