Influence of in-situ synthesized exopolysaccharides on the quality of gluten-free sorghum sourdough bread

标题
Influence of in-situ synthesized exopolysaccharides on the quality of gluten-free sorghum sourdough bread
作者
关键词
-
出版物
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
Volume 155, Issue 3, Pages 105-112
出版商
Elsevier BV
发表日期
2012-01-28
DOI
10.1016/j.ijfoodmicro.2012.01.009

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