+++Trends In Food Science & Technology (Elsev)

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Все из одного номера:

Goesaert H., Brijs K., Veraverbeke W.S., Courtin C.M., Gebruers K., Delcour J.A.
Wheat flour constituents: how they impact bread quality, and how to impact their functionality
Trends In Food Science & Technology, 2005, 16 (1-3), p. 12-30

Код: Выделить всё

http://dx.doi.org/10.1016/j.tifs.2004.02.011

De Vuyst L., Neysens P.
The sourdough microflora: biodiversity and metabolic interactions
Trends In Food Science & Technology, 2005, 16 (1-3), p. 43-56

Код: Выделить всё

http://dx.doi.org/10.1016/j.tifs.2004.02.012

Gobbetti M., De Angelis M., Corsetti A., Di Cagno R.
Biochemistry and physiology of sourdough lactic acid bacteria
Trends In Food Science & Technology, 2005, 16 (1-3), p. 57-69

Код: Выделить всё

http://dx.doi.org/10.1016/j.tifs.2004.02.013

Hansen A., Schieberle P.
Generation of aroma compounds during sourdough fermentation: applied and fundamental aspects
Trends In Food Science & Technology, 2005, 16 (1-3), p. 85-94

Код: Выделить всё

http://dx.doi.org/10.1016/j.tifs.2004.03.007

Decock P., Cappelle S.
Bread technology and sourdough technology
Trends In Food Science & Technology, 2005, 16 (1-3), p. 113-120

Код: Выделить всё

http://dx.doi.org/10.1016/j.tifs.2004.04.012

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