Diversity of lactic acid bacteria and yeasts in traditional sourdoughs collected from western region in Inner Mongolia of China

✍ Scribed by Jiachao Zhang; Wenjun Liu; Zhihong Sun; Qiuhua Bao; Fang Wang; Jie Yu; Wei Chen; Heping Zhang

• Book ID: 116486286
• Publisher: Elsevier Science
• Year: 2011
• Tongue: English
• Weight: 609 KB
• Volume: 22
• Category: Article
• ISSN: 0956-7135
• DOI: 10.1016/j.foodcont.2010.11.012