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Purpose. To make leavens of spontaneous fermentation and to investigate the composition of their microflora, activity of lactic acid bacteria and quality indicators of rye-wheat bread on these leavens. Methodology. During the work microbiological, ph
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4f5c48d13f134b24028f735be529ce48
Publikováno v:
Eastern-European Journal of Enterprise Technologies; 2023, Vol. 123 Issue 11, p68-77, 10p