Comparison of the microbial dynamics and biochemistry of laboratory sourdoughs prepared with grape, apple and yogurt
Document typeArticle
Defense date2014
Rights accessOpen Access
Abstract
CitationGordun, E. [et al.]. Comparison of the microbial dynamics and biochemistry of laboratory sourdoughs prepared with grape, apple and yogurt. "Food science and technology international", 2014.
ISSN1082-0132
Collections
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| Files | Description | Size | Format | View |
|---|---|---|---|---|
| Manuscript Carbó et al Sourdough.docx | 281,5Kb | Microsoft Word 2007 | View/Open |
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