Handbook on Sourdough Biotechnology || Nutritional Aspects of Cereal Fermentation with Lactic Acid Bacteria and Yeast

✍ Scribed by Gobbetti, Marco; Gänzle, Michael

• Book ID: 118165825
• Publisher: Springer US
• Year: 2012
• Weight: 346 KB
• Category: Article
• ISBN: 1461454255
• DOI: 10.1007/978-1-4614-5425-0_9