| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Antifungal lactic acid bacteria as biopreservatives
|
Schnürer, Johan
|
|
2005
|
16 |
1-3 |
p. 70-78
9 p.
|
artikel
|
| 2 |
Biochemistry and physiology of sourdough lactic acid bacteria
|
Gobbetti, M.
|
|
2005
|
16 |
1-3 |
p. 57-69
13 p.
|
artikel
|
| 3 |
Bread technology and sourdough technology
|
Decock, Pieter
|
|
2005
|
16 |
1-3 |
p. 113-120
8 p.
|
artikel
|
| 4 |
Contents / Editorial Board
|
|
|
2005
|
16 |
1-3 |
p. 1-
1 p.
|
artikel
|
| 5 |
Exopolysaccharides from cereal-associated lactobacilli
|
Tieking, Markus
|
|
2005
|
16 |
1-3 |
p. 79-84
6 p.
|
artikel
|
| 6 |
Generation of aroma compounds during sourdough fermentation: applied and fundamental aspects
|
Hansen, A.
|
|
2005
|
16 |
1-3 |
p. 85-94
10 p.
|
artikel
|
| 7 |
Kinetics and modelling of sourdough lactic acid bacteria
|
Neysens, Patricia
|
|
2005
|
16 |
1-3 |
p. 95-103
9 p.
|
artikel
|
| 8 |
Microbial ecology of cereal fermentations
|
Hammes, Walter P.
|
|
2005
|
16 |
1-3 |
p. 4-11
8 p.
|
artikel
|
| 9 |
Molecular taxonomy and genetics of sourdough lactic acid bacteria
|
Ehrmann, Matthias A.
|
|
2005
|
16 |
1-3 |
p. 31-42
12 p.
|
artikel
|
| 10 |
Potential of sourdough for healthier cereal products
|
Katina, K.
|
|
2005
|
16 |
1-3 |
p. 104-112
9 p.
|
artikel
|
| 11 |
Second International Symposium on Sourdough: from Fundamentals to Applications
|
De Vuyst and Michael Gänzle, Luc
|
|
2005
|
16 |
1-3 |
p. 2-3
2 p.
|
artikel
|
| 12 |
The sourdough microflora: biodiversity and metabolic interactions
|
De Vuyst, Luc
|
|
2005
|
16 |
1-3 |
p. 43-56
14 p.
|
artikel
|
| 13 |
Trends in Food Science and Technology
|
|
|
2005
|
16 |
1-3 |
p. 121-123
3 p.
|
artikel
|
| 14 |
Wheat flour constituents: how they impact bread quality, and how to impact their functionality
|
Goesaert, H.
|
|
2005
|
16 |
1-3 |
p. 12-30
19 p.
|
artikel
|
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