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Effect of proteolytic starter cultures as leavening agents of pizza dough

机译：蛋白水解起子培养物作为披萨面团膨松剂的作用

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O. Pepe; F. Villani; D. Oliviero; T. Greco;
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年度 2003
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1. Effect of leavening microflora on pizza dough properties [J] . Coppola S., Pepe O., Mauriello G. Journal of applied microbiology . 1998,第5期

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2. The use of Mexican xaxtle as leavening agent in Italian straight dough bread making to produce pulque bread [J] . Agrochimica . 2016,第4期

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3. Chickpea (Cicer arietinum) steep liquor as a leavening agent: Effect on dough rheology and sensory properties of bread [J] . Saad Ahmed M., Elmassry Ragab A., Wahdan Khaled M.M., Acta periodica technologica . 2015,第46期

机译：鹰嘴豆（Cicer arietinum）浸泡液作为膨松剂：对面团流变学和面包感官特性的影响
4. Starter Cultures Effects on Proteolytic Changes and Amino Acid Content in Fermented Sausage [C] . Aro A. Juan M., Chaina S. Amelia ICoMST 2011;International conference of meat science and technology . 2012

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5. Microstructure, proteolysis, and meltability in low moisture part skim mozzarella cheese as affected by proteolytic starter cultures and coagulating enzymes [D] . Som, Sumita 2006

机译：低蛋白脱脂马苏里拉干酪的微结构，蛋白水解性和可溶性受蛋白水解发酵剂和凝结酶的影响
6. Exploitation of Lactic Acid Bacteria and Baker’s Yeast as Single or Multiple Starter Cultures of Wheat Flour Dough Enriched with Soy Flour [O] . Bernadette-Emőke Teleky, Adrian Gheorghe Martău, Floricuța Ranga, 2020

机译：利用乳酸菌和贝克酵母作为富含大豆粉的小麦粉面团的单发酵剂或多种发酵剂
7. Chickpea (Cicer arietinum) steep liquor as a leavening agent: Effect on dough rheology and sensory properties of bread [O] . Saad Ahmed M., Elmassry Ragab A., Wahdan Khaled M.M., 2015

机译：鹰嘴豆（Cicer arietinum）陡峭的液体作为膨松剂：对面团流变学和面包感官特性的影响

Effect of proteolytic starter cultures as leavening agents of pizza dough

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