Effects of concentration of Jerusalem artichoke powder on the quality of artichoke-enriched bread fermented with mixed cultures of Saccharomyces cerevisiae, Torulaspora delbrueckii JK08 and Pichia anomala JK04.

Autor:	Agung Wahyono1, Sae-Byuk Lee1, Soo-Hwan Yeo2, Woo-Won Kang3, Heui-Dong Park1 hpark@knu.ac.kr
Zdroj:	Emirates Journal of Food & Agriculture (EJFA). 2016, Vol. 28 Issue 4, p242-250. 9p.
Databáze:	Academic Search Ultimate
Externí odkaz:	Zobrazit plný text záznamu