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Microbial behavior and changes in food constituents during fermentation of Japanese sourdoughs with different rye and wheat starting materials
Fujimoto, Akihito, Ito, Keisuke, Itou, Madoka, Narushima, Noriko, Ito, Takayuki, Yamamoto, Akihisa, Hirayama, Satoru, Furukawa, Soichi, Morinaga, Yasushi, Miyamoto, TakahisaLanguage:
english
Journal:
Journal of Bioscience and Bioengineering
DOI:
10.1016/j.jbiosc.2017.08.009
Date:
September, 2017
File:
PDF, 1.23 MB
english, 2017