Evaluation of the variations in chemical and microbiological properties of the sourdoughs produced with selected lactic acid bacteria strains during fermentation
| Image |  |
|---|---|
| Description | scientific article published on 03 June 2022 |
| Author/s |
author: Raimondo Gaglio |
| Publication date | June 3, 2022 |
| Language | |
| Country of origin | |
| Wikipedia link | |
| Copyright status | |
| Missing/wrong data? | Edit Wikidata item |