검색결과 : 2건
| No. | Article |
|---|---|
| 1 |
The effect of sourdough and calcium propionate on the microbial shelf-life of salt reduced bread Belz MCE, Mairinger R, Zannini E, Ryan LAM, Cashman KD, Arendt EK Applied Microbiology and Biotechnology, 96(2), 493, 2012 |
| 2 |
Characterisation of a Talaromyces emersonii thermostable enzyme cocktail with applications in wheat dough rheology Waters DM, Ryan LAM, Murray PG, Arendt EK, Tuohy MG Enzyme and Microbial Technology, 49(2), 229, 2011 |