Adaptability of lactic acid bacteria and yeasts to sourdoughs prepared from cereals, pseudocereals and cassava and use of competitive strains as starters

Published 2009 View Full Article

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Title
Adaptability of lactic acid bacteria and yeasts to sourdoughs prepared from cereals, pseudocereals and cassava and use of competitive strains as starters
Authors
Keywords
-
Journal
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
Volume 130, Issue 3, Pages 205-212
Publisher
Elsevier BV
Online
2009-01-30
DOI
10.1016/j.ijfoodmicro.2009.01.020

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