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

P. 329-342

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

  DOI: 10.12871/00021857201647

  ISSN: 2283-5431

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