Zobrazeno 1 - 2
of 2
pro vyhledávání: '"Lauri Simonson"'
Publikováno v:
Food Microbiology. 20:193-199
Fermentation temperature, NaCl level and sucrose level of a wheat sourdough were varied according to a Box–Behnken response surface design. The effect on yeast increase, lactic acid bacteria (LAB) increase and sourdough acidity was investigated. Ye
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e65f6236a497b8cbaf4d09cf3411fff4
https://doi.org/10.1016/s0740-0020(02)00117-x
https://doi.org/10.1016/s0740-0020(02)00117-x
