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acetic acid adjusted to pH agar amount of propionate amounts of vinegar Bacillus mesentericus bacteria baked bread became ropy Bread adjusted bread at pH bread dough bread improver bread quality bread was stored Calcium and sodium calcium hydroxide calcium propionate catalase cent acid control of rope crumbs developed rope development in bread Effect of pH effect on rope Graham flour gram of baked growth of Bacillus housewife Inexpensive flour Ink print showing inoculation lactic acid loaf of bread loaf sticky lower the pH medium nutrient broth pH of bread pH on Rope pound loaf prevent rope produced ropiness propionate salt propionic acid recipe rope development rope inhibition rope prevention rope production Rope was inhibited ropiness in bread ropy bread organisms shows the effect signs of rope slight rope Sodium hydroxide sodium propionate sponge process spores per gram sporulated stain strings Strong characteristic odor Tanner 42 Watkins 46 yeast