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Biotechnology & Biotechnological Equipment Volume 11, 1997 - Issue 1-2
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Original Articles

Diacetyl, Acetoin and Acetaldehyde in the Flavour of Doughy Part-Manufactured Goods and Bread, Prepared with Leavens of Lactococci and Lactobacilli

P. BratovanovaEconomic University of Varna, Varna, Bulgaria
Pages 53-59 | Published online: 15 Apr 2014

Citations (4)

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Read on this site (1)

P. Bratovanova. (1999) Formation of Acetaldehyde by the Lactobacillus Delbrückii Subsp. Bulgaricus and the Threonine Amino Acid in Dough Part Manufactured Products. Biotechnology & Biotechnological Equipment 13:2, pages 27-30.
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Articles from other publishers (3)

Bastien Maurice, Anne Saint-Eve, Aurélia Pernin, Pascal Leroy & Isabelle Souchon. (2022) How Different Are Industrial, Artisanal and Homemade Soft Breads?. Foods 11:10, pages 1484.
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Manel Issaoui, Mahfoudhi Nesrine, Guido Flamini & Amélia Delgado. (2020) Enrichment of white flour with spices positively impacts safety and consumer acceptance of bread. International Journal of Food Science & Technology 56:7, pages 3166-3178.
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Yan Feng, Robert Bruton, Alexis Park & Aijun Zhang. (2018) Identification of attractive blend for spotted wing drosophila, Drosophila suzukii, from apple juice. Journal of Pest Science 91:4, pages 1251-1267.
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