Adaptability of lactic acid bacteria and yeasts to sourdoughs prepared from cereals, pseudocereals and cassava and use of competitive strains as starters
Stephanie A. Vogelmann, Michael Seitter, Ulrike Singer, Markus J. Brandt, Christian HertelVolume:
130
Year:
2009
Language:
english
Pages:
8
DOI:
10.1016/j.ijfoodmicro.2009.01.020
File:
PDF, 396 KB
english, 2009