Microbiological profile of maize and rye flours, and sourdough used for the manufacture of traditional Portuguese bread

✍ Scribed by João M. Rocha; F. Xavier Malcata

• Book ID: 113625893
• Publisher: Elsevier Science
• Year: 2012
• Tongue: English
• Weight: 574 KB
• Volume: 31
• Category: Article
• ISSN: 0740-0020
• DOI: 10.1016/j.fm.2012.01.008