Immobilization of kefir and Lactobacillus casei on brewery spent grains for use in sourdough wheat bread making - Concepedia

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Immobilization of kefir and Lactobacillus casei on brewery spent grains for use in sourdough wheat bread making

75

Citations

28

References

2007

Year

Stavros Plessas, M TRANTALLIDI, Argyro Bekatorou, Maria Kanellaki, Poonam Singh Nee Nigam, A. A. Koutinas

Food FermentationBiotechnologyFood MicrobiologyBrewery Spent GrainsMicrobiologyGrain QualityFood TechnologyFood SafetyGrain StorageHealth Sciences

References

	Year	Citations

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