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    Impact of microbial transglutaminase on the viscoelastic profile of formulated bread doughs

    Impact of microbial transglutaminase on the viscoelastic profile of formulated bread doughs by COLLAR, Conception, BOLLAIN, Clara

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    Contribution of the microbial mass to the nitrogen profile of wheat bread doughs started with pure and mixed cultures of yeast and lactic acid bacteria

    Contribution of the microbial mass to the nitrogen profile of wheat bread doughs started with pure and mixed cultures of yeast and lactic acid bacteria by Collar, Conception, Mascar s, Arturo, Brito, Mauricio, Barber, Carmen Benedito

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