Evolution of the spontaneous sourdoughs microbiota prepared with organic or conventional whole wheat flours from South Brazil
Costa, Letícia F X, Kothe, Caroline Isabel, Grassotti, Tiela T, Garske, Raquel P, Sandoval, Beatriz N, Varela, Ana Paula M, Prichula, Janira, Frazzon, Jeverson, Mann, Michele B, Thys, Roberta C S, Frazzon, Ana Paula G
Published in Anais da Academia Brasileira de Ciências (01.01.2022)
Published in Anais da Academia Brasileira de Ciências (01.01.2022)
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