Adaptability of lactic acid bacteria and yeasts to sourdoughs prepared from cereals, pseudocereals and cassava and use of competitive strains as starters
- 15 April 2009
- journal article
- Published by Elsevier BV in International Journal of Food Microbiology
- Vol. 130 (3), 205-212
- https://doi.org/10.1016/j.ijfoodmicro.2009.01.020
Abstract
No abstract availableKeywords
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