干燥方法及其对III型酵母工艺特性的影响

Biotechnology Research and Innovation Pub Date : 2022-01-01 DOI:10.4322/biori.202203

I. D. Marco, Cássia Maria da Silva, J. O. Moraes, L. A. A. Menezes, Marília Miotto, J. Laurindo, J. Lindner

{"title":"干燥方法及其对III型酵母工艺特性的影响","authors":"I. D. Marco, Cássia Maria da Silva, J. O. Moraes, L. A. A. Menezes, Marília Miotto, J. Laurindo, J. Lindner","doi":"10.4322/biori.202203","DOIUrl":null,"url":null,"abstract":"2452-0721/2452-0721 © 2022 sociedade Brasileira de Biotecnologia. this is an Open access article distributed under the terms of the creative commons attribution-Noncommercial No Derivative license, which permits unrestricted noncommercial use, distribution, and reproduction in any medium provided the original work is properly cited and the work is not changed in any A systematic review of drying methods and their impact on technological characteristics of sourdough type III","PeriodicalId":100187,"journal":{"name":"Biotechnology Research and Innovation","volume":"1 1","pages":""},"PeriodicalIF":0.0000,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"2","resultStr":"{\"title\":\"A systematic review of drying methods and their impact on technological characteristics of sourdough type III\",\"authors\":\"I. D. Marco, Cássia Maria da Silva, J. O. Moraes, L. A. A. Menezes, Marília Miotto, J. Laurindo, J. Lindner\",\"doi\":\"10.4322/biori.202203\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"2452-0721/2452-0721 © 2022 sociedade Brasileira de Biotecnologia. this is an Open access article distributed under the terms of the creative commons attribution-Noncommercial No Derivative license, which permits unrestricted noncommercial use, distribution, and reproduction in any medium provided the original work is properly cited and the work is not changed in any A systematic review of drying methods and their impact on technological characteristics of sourdough type III\",\"PeriodicalId\":100187,\"journal\":{\"name\":\"Biotechnology Research and Innovation\",\"volume\":\"1 1\",\"pages\":\"\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2022-01-01\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"2\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Biotechnology Research and Innovation\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.4322/biori.202203\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Biotechnology Research and Innovation","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.4322/biori.202203","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}

引用次数: 2

摘要

本文章由计算机程序翻译，如有差异，请以英文原文为准。

查看原文

微信好友朋友圈 QQ好友复制链接

本刊更多论文

A systematic review of drying methods and their impact on technological characteristics of sourdough type III

2452-0721/2452-0721 © 2022 sociedade Brasileira de Biotecnologia. this is an Open access article distributed under the terms of the creative commons attribution-Noncommercial No Derivative license, which permits unrestricted noncommercial use, distribution, and reproduction in any medium provided the original work is properly cited and the work is not changed in any A systematic review of drying methods and their impact on technological characteristics of sourdough type III

求助全文

通过发布文献求助，成功后即可免费获取论文全文。去求助

来源期刊

Biotechnology Research and Innovation

自引率

0.00%

发文量