Molecular analysis of the dominant lactic acid bacteria of chickpea liquid starters and doughs and propagation of chickpea sourdoughs with selected Weissella confusa

Published 2020 View Full Article

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Title
Molecular analysis of the dominant lactic acid bacteria of chickpea liquid starters and doughs and propagation of chickpea sourdoughs with selected Weissella confusa
Authors
Keywords
Fermentation, Cereal, Legume, MySeq illumina, RAPD-PCR, Volatile organic compounds
Journal
FOOD MICROBIOLOGY
Volume 91, Issue -, Pages 103490
Publisher
Elsevier BV
Online
2020-04-01
DOI
10.1016/j.fm.2020.103490

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