Rope Spoilage, Baking Processes
Por um escritor misterioso
Descrição
Rope spoilage or disease is caused by several strains of spore-forming Bacilli. These spores are resistant to heat and can survive baking temperatures and subsequently grow in the finished product under hot and humid conditions.
10.3.7 Baking confectionery yeast doughs: The IREKS Compendium of
bread quality Archives
Bread mould: A bakery Proplem witha UV Solution
Baking - Sponge, Dough, Method
Mechanisms of rope formation, discoloration, odor development, and
PDF) Microbial Spoilage of Bakery Products and Its Control by
PDF) The occurrence of the rope spoilage of bread at Cahulpan
Preventing Rope Spoilage, PDF, Sourdough
Fermentation Processes Using Lactic Acid Bacteria Producing
Say Goodbye To Moldy Bread: AI-Driven Biotech Startup Is
Characterization of moulds associated with spoilage of bread
de
por adulto (o preço varia de acordo com o tamanho do grupo)