Microbial diversity in traditional type I sourdough and...

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology 2019 / 03 Vol. 101

Microbial diversity in traditional type I sourdough and jiaozi and its influence on volatiles in Chinese steamed bread

Yan, Bowen, Sadiq, Faizan A., Cai, Yijie, Fan, Daming, Chen, Wei, Zhang, Hao, Zhao, Jianxin
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Volume:
101
Language:
english
Journal:
LWT
DOI:
10.1016/j.lwt.2018.12.004
Date:
March, 2019
File:
PDF, 2.24 MB
english, 2019
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