Zobrazeno 1 - 4
of 4
pro vyhledávání: '"R. G. K. Leuschner"'
Publikováno v:
Journal of Food Science. 64:543-546
Storage conditions of part-baked brown soda bread were studied as related to changes of crust and crumb moisture during rebaking at in-oven temperatures of 180 and 200°C for 10-40 min. Baking loss during rebaking originated solely from the crust are
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::21799a6315354e77a9fcd6f42061b284
https://doi.org/10.1111/j.1365-2621.1999.tb15081.x
https://doi.org/10.1111/j.1365-2621.1999.tb15081.x
Publikováno v:
Journal of Food Science. 63:915-918
Brown soda bread had a pH of 7-9 depending on the sodium bicarbonate concentration. Part-baked bread developed ropiness after two days at room temperature. Bacillus subtilis, B. pumilus and B. licheniformis were isolated and their spores displayed D-
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::df9e21eec81d96a4ebcb069b86eb3fea
https://doi.org/10.1111/j.1365-2621.1998.tb17926.x
https://doi.org/10.1111/j.1365-2621.1998.tb17926.x
Publikováno v:
Supramolecular and Colloidal Structures in Biomaterials and Biosubstrates.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ad5d2ac069003941d2c5dd4347c0426f
https://doi.org/10.1142/9781848160163_0011
https://doi.org/10.1142/9781848160163_0011
Autor:
R. G. K. Leuschner, P. J. Lillford
Publikováno v:
Letters in applied microbiology. 29(4)
Phase intensity changes of individual germinating spores of Bacillus subtilis were determined by phase-contrast light microscopy and image analysis. Two germination phases were investigated. The length of the time period before a change in phase brig
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::fed913e055fc4c41bb2fa761ffc953f9
https://pubmed.ncbi.nlm.nih.gov/10583749
https://pubmed.ncbi.nlm.nih.gov/10583749