Influence of Geographical Origin and Flour Type on Diversity of Lactic Acid Bacteria in Traditional Belgian Sourdoughs

✍ Scribed by Scheirlinck, I.; Van der Meulen, R.; Van Schoor, A.; Vancanneyt, M.; De Vuyst, L.; Vandamme, P.; Huys, G.

• Book ID: 124055376
• Publisher: American Society for Microbiology
• Year: 2007
• Tongue: English
• Weight: 448 KB
• Volume: 73
• Category: Article
• ISSN: 0099-2240
• DOI: 10.1128/AEM.00894-07