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Food Biotechnology Volume 4, 1990 - Issue 1: Proceedings of the International Conference on Biotechnology and Food
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Session II Bioengineering in food technology: Lectures

Studies on acid formation and growth of microorganisms in a continuously operating sourdough fermenter

F. Meuser Institute of Food and Fermentation Technology, Technical University of Berlin, Seestrasse 11, Berlin 65, D‐1000, F.R.G.
,
Chr. Faber Institute of Food and Fermentation Technology, Technical University of Berlin, Seestrasse 11, Berlin 65, D‐1000, F.R.G.
,
A. Vollmar Institute of Food and Fermentation Technology, Technical University of Berlin, Seestrasse 11, Berlin 65, D‐1000, F.R.G.
&
G. Spicher Institute of Food and Fermentation Technology, Technical University of Berlin, Seestrasse 11, Berlin 65, D‐1000, F.R.G.; Federal Research Center of Grain and Potato Processing, Schützenberg 12, Detmold, D‐1630, F.R.G.
Pages 185-201 | Published online: 09 Dec 2009

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L. Nikolov, S. Mussakova & A. Bogdanov. (1992) Lactobacillus Fermentation—A Key Biotechnology Step for Perspective Industrial Applications. Biotechnology & Biotechnological Equipment 6:2, pages 65-68.
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A. Diowksz & W. Ambroziak. 2006. Bakery Products. Bakery Products 365 380 .
J. Příhoda, J. Holas & J. Kratochvíl. 1993. Advances in Baking Technology. Advances in Baking Technology 20 37 .

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