Utilization of sprout-damaged wheat as raw material for sour dough pre-ferments with mixed cultures of lactic and propionic acid bacteria
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Published in | Food biotechnology Vol. 7; no. 2 |
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Main Authors | , |
Format | Journal Article |
Language | English |
Published |
01.01.1993
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Subjects | |
Online Access | Get more information |
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Bibliography: | 9431317 Q02 |
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ISSN: | 0890-5436 1532-4249 |
DOI: | 10.1080/08905439309549850 |