Μικροβιολογικές και βιοχημικές μεταβολές κατά τη ζύμωση της παραδοσιακής ρεβιθομαγιάς που χρησιμοποιείται για τη παρασκευή ρεβιθένιου ψωμιού (εφτάζυμο)

Χατζηκαμάρη-Παυλίδου, Μαγδαληνή Α.

PhD Thesis / Διδακτορική Διατριβή

info:eu-repo/semantics/doctoralThesis

Ρεβιθομαγιά

Enzyme activities

Ενζυμικές δραστικότητες

API ZYM, HPLC, SDS-PAGE, RADP-PCR

'Οσπρια, Μικροβιολογία

Fermented legumes

Legumes, Microbiology

Ζύμωση οσπρίων

Chickpea-starter

Ψωμί, Μικροβιολογία

Τρόφιμα, Μικροβιολογία

Eftazimo

Food, Microbiology

Bread, Microbiology

Εφτάζυμο

Basilum clostridium

Αριστοτέλειο Πανεπιστήμιο Θεσσαλονίκης

Ιδρυματικό Καταθετήριο Επιστημονικών Εργασιών ΑΠΘ

PhD Theses

Ελληνική γλώσσα

Αγγλική γλώσσα

2009

2009-10-13T08:14:29Z

http://ikee.lib.auth.gr/record/113103

Αριστοτέλειο Πανεπιστήμιο Θεσσαλονίκης, Γεωπονική Σχολή

http://creativecommons.org/licenses/by-sa/4.0 (for attached file), Aristotle University of Thessaloniki / Library and Information Centre

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info:eu-repo/semantics/openAccess