Changes in numbers and kinds of bacteria during a chickpea submerged fermentation used as a leavening agent for bread production

✍ Scribed by M. Hatzikamari; M. Yiangou; N. Tzanetakis; E. Litopoulou-Tzanetaki

• Book ID: 113645877
• Publisher: Elsevier Science
• Year: 2007
• Tongue: English
• Weight: 381 KB
• Volume: 116
• Category: Article
• ISSN: 0168-1605
• DOI: 10.1016/j.ijfoodmicro.2006.12.030