Added ingredients affect the microbiota and biochemical characteristics of durum wheat type-I sourdough

Published 2016 View Full Article

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Title
Added ingredients affect the microbiota and biochemical characteristics of durum wheat type-I sourdough
Authors
Keywords
Flour, Baker’s yeast, Fruit, Grape must, Honey, Sourdough, Microbiota
Journal
FOOD MICROBIOLOGY
Volume 60, Issue -, Pages 112-123
Publisher
Elsevier BV
Online
2016-06-24
DOI
10.1016/j.fm.2016.05.016

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