Sourdough References
(linked to referring document) |
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| [1] Mueller, Martin Rudolf Albrecht., Characterization
of the microbial ecosystem of cereal fermentations
using molecular biological methods, dissertation
text accepted 06/26/2000 at the Technical
Univerisity Munich, iii |
| [2] http://www.dsmz.de/species/sp304885.htm |
| [3] http://www.sgm.ac.uk/IJSEM/PiP/ijsem02202.pdf |
| [4] Sugihara/Kline/Miller, Microoranism of the
San Francisco Sour Dough Bread Process, Applied
Microbiology, Mar. 1971, 458 |
| [5] Hammes, W. P.; Stolz, P.; Gaenzle, M. Metabolism
of lactobacilli in traditional sourdoughs.
Adv. Food Sci. 1996, 18, 176-184 |
| [6] Weiss and Schillinger 1984, document source
t. b. recovered |
| [7] Ottogalli/Galli/Foschino, Italian bakery
products obtained with sour dough: Characterization
of the typical microflora, Advanced Food
Science 1996, Vol 18, No 5/6 131-144 |
| [8] Sugihara/Kline/Miller, Microoranism of the
San Francisco Sour Dough Bread Process, Applied
Microbiology, Mar. 1971, 456 - 465 |
| [9] Spicher, G., Handbuch Sauerteig, 5th edition
1999, Behrs Verlag, 61-64 |
| [10] Stolz, P. Broschuere Nr. 25 Sauerteig, Backmittelinstitut,
Bonn, Germany |
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