A combination of two lactic acid bacteria improves the...

Food Microbiology 2012 Vol. 32; Iss. 2

A combination of two lactic acid bacteria improves the hydrolysis of gliadin during wheat dough fermentation

Carla Luciana Gerez, Andrea Dallagnol, Graciela Rollán, Graciela Font de Valdez
How much do you like this book?
What’s the quality of the file?
Download the book for quality assessment
What’s the quality of the downloaded files?
Volume:
32
Year:
2012
Language:
english
DOI:
10.1016/j.fm.2012.06.007
File:
PDF, 201 KB
english, 2012
Conversion to is in progress
Conversion to is failed