An integrated technological approach to the selection of lactic acid bacteria of flour origin for sourdough production

✍ Scribed by Settanni, Luca; Ventimiglia, Giusi; Alfonzo, Antonio; Corona, Onofrio; Miceli, Alessandro; Moschetti, Giancarlo

• Book ID: 121449718
• Publisher: Elsevier Science
• Year: 2013
• Tongue: English
• Weight: 297 KB
• Volume: 54
• Category: Article
• ISSN: 0963-9969
• DOI: 10.1016/j.foodres.2013.10.017