| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Biodiversity and identification of sourdough lactic acid bacteria
|
De Vuyst, Luc
|
|
2007
|
24 |
2 |
p. 120-127
8 p.
|
artikel
|
| 2 |
Bran fermentation as a means to enhance technological properties and bioactivity of rye
|
Katina, K.
|
|
2007
|
24 |
2 |
p. 175-186
12 p.
|
artikel
|
| 3 |
Calendar
|
|
|
2007
|
24 |
2 |
p. I-
1 p.
|
artikel
|
| 4 |
Carbohydrate, peptide and lipid metabolism of lactic acid bacteria in sourdough
|
Gänzle, Michael G.
|
|
2007
|
24 |
2 |
p. 128-138
11 p.
|
artikel
|
| 5 |
Chemistry of gluten proteins
|
Wieser, Herbert
|
|
2007
|
24 |
2 |
p. 115-119
5 p.
|
artikel
|
| 6 |
Emerging fermentation technologies: Development of novel sourdoughs
|
Lacaze, G.
|
|
2007
|
24 |
2 |
p. 155-160
6 p.
|
artikel
|
| 7 |
Generation of aroma compounds in sourdough: Effects of stress exposure and lactobacilli–yeasts interactions
|
Guerzoni, M.E.
|
|
2007
|
24 |
2 |
p. 139-148
10 p.
|
artikel
|
| 8 |
Impact of sourdough on the texture of bread
|
Arendt, Elke K.
|
|
2007
|
24 |
2 |
p. 165-174
10 p.
|
artikel
|
| 9 |
Liquid sourdough fermentation: Industrial application perspectives
|
Carnevali, P.
|
|
2007
|
24 |
2 |
p. 150-154
5 p.
|
artikel
|
| 10 |
LIST OF SPONSORS
|
|
|
2007
|
24 |
2 |
p. 114-
1 p.
|
artikel
|
| 11 |
Sourdough applications for bread production: Industrial perspectives
|
Gobbetti, Marco
|
|
2007
|
24 |
2 |
p. 149-
1 p.
|
artikel
|
| 12 |
Sourdough lactobacilli and celiac disease
|
Gobbetti, Marco
|
|
2007
|
24 |
2 |
p. 187-196
10 p.
|
artikel
|
| 13 |
Sourdough products for convenient use in baking
|
Brandt, Markus J.
|
|
2007
|
24 |
2 |
p. 161-164
4 p.
|
artikel
|
| 14 |
Third International Symposium on Sourdough: From Tradition to Innovation
|
Gobbetti, Marco
|
|
2007
|
24 |
2 |
p. 113-
1 p.
|
artikel
|
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