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

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

International Journal of Food Microbiology · 2013 · 135 citations · 48 references

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