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pro vyhledávání: '"Olesya A. Savkina"'
Autor:
Olesya A. Savkina, Olga I. Parakhina, Marina N. Lokachuk, Elena N. Pavlovskaya, Vadim K. Khlestkin
Publikováno v:
Foods and Raw Materials, Vol 7, Iss 2, Pp 283-290 (2019)
The research featured various types and strains of lactic acid bacteria (LAB) and yeast. The research objective was to study their ability to utilize β-lactoglobulin during sourdough fermentation. The present paper also described the effect of sourd
Externí odkaz:
https://doaj.org/article/ea73c250271442e68b06c41b28eb6006
