Electronic Resource
Amsterdam
:
Elsevier
International Journal of Food Microbiology
22 (1994), S. 249-255
ISSN:
0168-1605
Keywords:
Acidity
;
Fermentation
;
Microorganism
;
Starter
;
Wheat sour dough
Source:
Elsevier Journal Backfiles on ScienceDirect 1907 - 2002
Topics:
Process Engineering, Biotechnology, Nutrition Technology
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1016/0168-1605(94)90176-7
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