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The microflora in a sour dough started spontaneously on typical Swedish rye meal
C. Lönner, T. Welander, N. Molin, M. Dostálek, E. BlickstadVolume:
3
Year:
1986
Language:
english
Pages:
10
DOI:
10.1016/s0740-0020(86)80019-3
File:
PDF, 571 KB
english, 1986