[THE DYNAMICS OF THE FREE AMINO ACID LEVELS DURING THE PROCESS OF WHEAT BREAD PREPARATION].
D000596:Amino Acids; D000613:Aminobutyrates; D001939:Bread; D002262:Carboxy-Lyases; D002845:Chromatography; D005285:Fermentation; D005433:Flour; D005971:Glutamates; D007778:Lactobacillus; D010447:Peptide Hydrolases; D011492:Protein Hydrolysates; D012106:Research; D012440:Saccharomyces; D013395:Sucrose; D014908:Triticum
D000596:Amino Acids; D000613:Aminobutyrates; D005971:Glutamates; D011492:Protein Hydrolysates; D013395:Sucrose; D010447:Peptide Hydrolases; D002262:Carboxy-Lyases
AMINO ACIDS; AMINOBUTYRIC ACID; BREAD; CARBOXY-LYASES; CHROMATOGRAPHY; EXPERIMENTAL LAB STUDY; FERMENTATION; FLOUR; GLUTAMATES; LACTOBACILLUS; PEPTIDE HYDROLASES; PROTEIN HYDROLYSATES; SACCHAROMYCES; SUCROSE; WHEAT
DINAMIKA SODERZHANIIA SVOBODNYKH AMINOKISLOT V PROTSESSE PRIGOTOVLENIIA PSHENICHNOGO KHLEBA.