Added ingredients affect the microbiota and biochemical characteristics of durum wheat type-I sourdough
| Image |  |
|---|---|
| Description | scientific article |
| Author/s |
author: Marco Gobbetti |
| Publication date | June 22, 2016 |
| Language | |
| Country of origin | |
| Wikipedia link | |
| Copyright status | |
| Missing/wrong data? | Edit Wikidata item |