文献
J-GLOBAL ID:201702260571131295
整理番号:17A1236470
小麦サワードウの発酵時の枯草菌の生存に及ぼす乳酸菌とビフィズス菌の影響【Powered by NICT】
Impact of Lactic Acid Bacteria and Bifidobacterium on the Survival of Bacillus subtilus During Fermentation of Wheat Sourdough
著者 (5件):
Elsanhoty Rafaat M.
(MAX Rubner Institute, Federal Research Institute of Nutrition and Food, Detmold, Germany)
,
Elsanhoty Rafaat M.
(Industrial Biotechnology Department, Food and Dairy Biotechnology Branch, Genetic Engineering and Biotechnology Institute (GEBRI), Sadat City University, Minufiya, Egypt)
,
Ghonamy A.G.
(Food Technology Research Institute, Agricultural Research Center, Giza, Egypt)
,
El-Adly N.A.
(Food Technology Research Institute, Agricultural Research Center, Giza, Egypt)
,
Fawzy Ramadan Mohamed
(Agricultural Biochemistry Department, Faculty of Agriculture, Zagazig University, Zagazig, 44519, Egypt)
資料名:
Journal of Food Processing and Preservation
(Journal of Food Processing and Preservation)
巻:
41
号:
4
ページ:
null
発行年:
2017年
JST資料番号:
H0774A
ISSN:
0145-8892
資料種別:
逐次刊行物 (A)
記事区分:
原著論文
発行国:
アメリカ合衆国 (USA)
言語:
英語 (EN)