Study of kefir grains application in sourdough bread regarding rope spoilage caused by Bacillus spp.

标题
Study of kefir grains application in sourdough bread regarding rope spoilage caused by Bacillus spp.
作者
关键词
-
出版物
FOOD CHEMISTRY
Volume 143, Issue -, Pages 17-21
出版商
Elsevier BV
发表日期
2013-07-27
DOI
10.1016/j.foodchem.2013.07.098

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