The lactic acid bacteria and yeast microbiota of eighteen sourdoughs used for the manufacture of traditional Italian sweet leavened baked goods

✍ Scribed by Lattanzi, Anna; Minervini, Fabio; Di Cagno, Raffaella; Diviccaro, Annamaria; Antonielli, Livio; Cardinali, Gianluigi; Cappelle, Stefan; De Angelis, Maria; Gobbetti, Marco

• Book ID: 121274801
• Publisher: Elsevier Science
• Year: 2013
• Tongue: English
• Weight: 466 KB
• Volume: 163
• Category: Article
• ISSN: 0168-1605
• DOI: 10.1016/j.ijfoodmicro.2013.02.010