Comparison of bacterial communities in gliadin-degraded sourdough (Khamir) sample and non-degraded sample
Sakandar, Hafiz Arbab, Huang, Weining, Kubow, Stan, Sadiq, Faizan Ahmed, Imran, MuhammadLanguage:
english
Journal:
Journal of Food Science and Technology
DOI:
10.1007/s13197-019-04030-y
Date:
September, 2019
File:
PDF, 575 KB
english, 2019