Yeast microbiota associated with spontaneous sourdough fermentations in the production of traditional wheat sourdough breads of the Abruzzo region (Italy)

✍ Scribed by Sara Valmorri; Rosanna Tofalo; Luca Settanni; Aldo Corsetti; Giovanna Suzzi

• Publisher: Springer Netherlands
• Year: 2009
• Tongue: English
• Weight: 237 KB
• Volume: 97
• Category: Article
• ISSN: 0003-6072
• DOI: 10.1007/s10482-009-9392-x