GLUCOSE CONSUMPTION AND LACTIC ACID FORMATION IN MILLET SOURDOUGH FERMENTED WITH DIFFERENT STRAINS OF LACTIC ACID BACTERIA.
| Autor: | Choińska, Renata1 renata.choinska@ibprs.pl, Giryn, Hanna1, Piasecka-Jóźwiak, Katarzyna1, Kotyrba, Danuta1, Bartosiak, Elzbieta1 |
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| Zdroj: | Journal of Microbiology, Biotechnology & Food Sciences. Dec2016/Jan2017, Vol. 6 Issue 3, p921-923. 3p. |
| Databáze: | Academic Search Ultimate |
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