Evaluation of the microbial community in industrial rye sourdough upon continuous back–slopping propagation revealed Lactobacillus helveticus as the dominant species
Viiard, E., Mihhalevski, A., Rühka, T., Paalme, T., Sarand, I.
Published in Journal of applied microbiology (01.02.2013)
Published in Journal of applied microbiology (01.02.2013)
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