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Filtros : "Borzani, Walter" "FERMENTAÇÃO" Removido: "Português" Limpar

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  • Artigo de periodico

    Measurement of the gassing power of bakers'yeast :: Correlation between the Dough volume and the incubation time. (2004)

    Borzani, Walter

    Source: Brazilian Archives of Biology and Technology. Unidade: EP

    Subjects: ANÁLISE DE DADOS, ENGENHARIA DE ALIMENTOS, FERMENTOS, FERMENTAÇÃO, LEVEDURAS (TÉCNICAS), PÃO

    Acesso à fonteDOIHow to cite
    A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas

    • ABNT

      BORZANI, Walter. Measurement of the gassing power of bakers'yeast :: Correlation between the Dough volume and the incubation time. Brazilian Archives of Biology and Technology, v. 47, n. ju 2004., p. 213-217, 2004Tradução . . Disponível em: https://doi.org/10.1590/s1516-89132004000200008. Acesso em: 12 ago. 2024.

    • APA

      Borzani, W. (2004). Measurement of the gassing power of bakers'yeast :: Correlation between the Dough volume and the incubation time. Brazilian Archives of Biology and Technology, 47( ju 2004.), 213-217. doi:10.1590/s1516-89132004000200008

    • NLM

      Borzani W. Measurement of the gassing power of bakers'yeast :: Correlation between the Dough volume and the incubation time. [Internet]. Brazilian Archives of Biology and Technology. 2004 ;47( ju 2004.): 213-217.[citado 2024 ago. 12 ] Available from: https://doi.org/10.1590/s1516-89132004000200008

    • Vancouver

      Borzani W. Measurement of the gassing power of bakers'yeast :: Correlation between the Dough volume and the incubation time. [Internet]. Brazilian Archives of Biology and Technology. 2004 ;47( ju 2004.): 213-217.[citado 2024 ago. 12 ] Available from: https://doi.org/10.1590/s1516-89132004000200008

  • Artigo de periodico

    Semi-continuous lactic fermentation of whey by Lactobacillus bulgaricus (1991)

    Stein, Maria Angelica C. Fonseca; Kulay, Luiz Alexandre ; Borzani, Walter

    Source: World Journal of Microbiology and Biotechnology. Unidade: EP

    Subjects: FERMENTAÇÃO, ÁCIDO LÁCTICO, LACTOBACILLUS

    Acesso à fonteDOIHow to cite
    A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas

    • ABNT

      STEIN, Maria Angelica C. Fonseca e KULAY, Luiz Alexandre e BORZANI, Walter. Semi-continuous lactic fermentation of whey by Lactobacillus bulgaricus. World Journal of Microbiology and Biotechnology, v. 7, p. 470–474, 1991Tradução . . Disponível em: https://doi.org/10.1007/BF00303372. Acesso em: 12 ago. 2024.

    • APA

      Stein, M. A. C. F., Kulay, L. A., & Borzani, W. (1991). Semi-continuous lactic fermentation of whey by Lactobacillus bulgaricus. World Journal of Microbiology and Biotechnology, 7, 470–474. doi:10.1007/BF00303372

    • NLM

      Stein MACF, Kulay LA, Borzani W. Semi-continuous lactic fermentation of whey by Lactobacillus bulgaricus [Internet]. World Journal of Microbiology and Biotechnology. 1991 ; 7 470–474.[citado 2024 ago. 12 ] Available from: https://doi.org/10.1007/BF00303372

    • Vancouver

      Stein MACF, Kulay LA, Borzani W. Semi-continuous lactic fermentation of whey by Lactobacillus bulgaricus [Internet]. World Journal of Microbiology and Biotechnology. 1991 ; 7 470–474.[citado 2024 ago. 12 ] Available from: https://doi.org/10.1007/BF00303372
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