The use of Mexican xaxtle as leavening agent in Italian straight dough bread making to produce pulque bread

P. 329-342

• Artículos del mismo número (disponibles individualmente)

  • Smart fertilizers : preparation and characterization of gelatin-based hydrogels for controlled release of MAP and AN fertilizers
    Obtener artículo
  • Transformation of different fractions of K in a limed and the corresponding unlimed soil in presence and absence of N and K fertilizers
    Obtener artículo
  • The effects of mineral and organic fertilizers on zucchini (Cucurbita pepo L.) investigated by multiparameters analyses and magnetic resonance imaging (MRI)
    Obtener artículo
  • The response of the organic phosphorus fractions to green manure application as a function of the phosphate fertilizer
    Obtener artículo
  • RNA isolation from the milk of dairy ewes for transcriptome analysis
    Obtener artículo
  • Retention of phenolic compounds and antioxidant properties in potato bread obtained from a dough enriched with a powder from the purple cv. Vitelotte
    Obtener artículo
  • The use of Mexican xaxtle as leavening agent in Italian straight dough bread making to produce pulque bread

  Mostrar más
• Información

  Código DOI: 10.12871/00021857201647

  ISSN: 2283-5431

  Permalink: https://digital.casalini.it/10.12871/00021857201647

  MATERIAS

  • Física
  • Agricultura y tecnologías relacionadas