WebFermentation temperature, NaCl level and sucrose level of a wheat sourdough were varied according to a Box–Behnken response surface design. The effect on yeast increase, lactic acid bacteria (LAB) increase and sourdough acidity was investigated. Yeast and LAB growth increased with temperature in the range from 15°C to 27°C. Web15 Nov 2024 · Inventor: Lauri Valjakka Data communications networks, systems, methods and apparatus Publication number: 20030093491 Abstract: A data communications …
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