Factors Affecting Rye Sour Dough Fermentation with Mixed-culture Pre-ferment of Lactic and Propionic Acid Bacteria

✍ Scribed by P. Javanainen; Y.-Y. Linko

• Book ID: 115622635
• Publisher: Elsevier Science
• Year: 1993
• Tongue: English
• Weight: 505 KB
• Volume: 18
• Category: Article
• ISSN: 0733-5210
• DOI: 10.1006/jcrs.1993.1044