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An integrated technological approach to the selection of lactic acid bacteria of flour origin for sourdough production

An integrated technological approach to the selection of lactic acid bacteria of flour origin for sourdough production

Settanni, Luca; Ventimiglia, Giusi; Alfonzo, Antonio; Corona, Onofrio; Miceli, Alessandro; Moschetti, Giancarlo
  • 期刊名称Food Research International
  • 作者Settanni, Luca; Ventimiglia, Giusi; Alfonzo, Antonio; Corona, Onofrio; Miceli, Alessandro; Moschetti, Giancarlo
  • 卷第54卷
  • 期第2期
  • 印刷ISSN0963-9969
  • 文件大小297.25KB
  • 发表时间2013-12
  • DOI10.1016/j.foodres.2013.10.017
  • 页码1569-1578
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