The influence of temperature on production of organic acids in dough fermentation with Lactobacillus brevis, Saccharomyces uvarum and Candida krusei : (in pure and mixed cultures) - Grba, Slobodan; Stehlik-Tomas, Vesna; Šehović, Đurđica; Romac, Saša (1995)
2nd Croatian Congress of Food Technologists, Biotechnologists and Nutritionists, Zagreb, 15-17.6.1994.
Bibliografija: 13 jed
Sažetak
Keywords: Tijesto, fermentacija