Art
J-GLOBAL ID：200902190316487101   Reference number：97A0048511

Leavening Ability and Freeze Tolerance of Yeasts Isolated from Traditional Corn and Rye Bread Doughs.

伝統的なトウモロコシおよびライ麦パンのドウから分離した酵母菌の発酵能と冷凍耐性
Author (2)：
ALMEIDA M J

About ALMEIDA M J

(Univ. Minho, Braga, PRT)

About Univ. Minho, Braga, PRT

, 
PAIS C

About PAIS C

(Univ. Minho, Braga, PRT)

About Univ. Minho, Braga, PRT


Material：
Applied and Environmental Microbiology  (Appl Environ Microbiol)

About Applied and Environmental Microbiology


Volume： 62  Issue： 12  Page： 4401-4404  Publication year： Dec. 1996 
JST Material Number： A0427A  ISSN： 0099-2240  CODEN： AEMIDF  Document type： Article
Article type： 原著論文  Country of issue： United States (USA)  Language： ENGLISH (EN)
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Bread

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,...
Semi thesaurus term：
Thesaurus term/Semi thesaurus term
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All keywords is available on JDreamIII(charged).
On J-GLOBAL, this item will be available after more than half a year after the record posted. In addtion, medical articles require to login to MyJ-GLOBAL.
Endomycetales

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,...
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JST classification (1)：
JST classification
Category name(code) classified by JST.
Flour products 
(FJ04030P)

About Flour products

Terms in the title (6)：
Terms in the title
Keywords automatically extracted from the title.
トウモロコシ

About トウモロコシ

, 
ライ麦パン

About ライ麦パン

, 
ドウ

About ドウ

, 
酵母菌

About 酵母菌

, 
発酵能

About 発酵能

, 
冷凍耐性

About 冷凍耐性


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