Influence of lactic acid bacteria on the oxidation–reduction potential of buckwheat (Fagopyrum esculentumMoench) sourdoughs

✍ Scribed by Alessandro Capuani, Jürgen Behr, Rudi F. Vogel

• Book ID: 118780783
• Publisher: Springer
• Year: 2012
• Tongue: English
• Weight: 391 KB
• Volume: 235
• Category: Article
• ISSN: 0044-3026
• DOI: 10.1007/s00217-012-1834-4