Publication | Open Access
An integrated technological approach to the selection of lactic acid bacteria of flour origin for sourdough production
72
Citations
30
References
2013
Year
BiomanufacturingFood FermentationLactic Acid BacteriaBiochemical EngineeringFlour OriginFood MicrobiologyFood BioprocessingMicrobiologyIntegrated Technological ApproachMedicineHealth Sciences
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