Potential of Lactobacillus reuteri from Spontaneous Sourdough as a Starter Additive for Improving Quality Parameters of Bread.
| Autor: | Jonkuvienė, Dovilė1 dovile.jonkuviene@yahoo.com, Vaičiulytė-Funk, Lina1, Šalomskienė, Joana1, Alenčikienė, Gitana1, Mieželienė, Aldona1 |
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| Zdroj: | Food Technology & Biotechnology. 2016, Vol. 54 Issue 3, p342-350. 9p. |
| Databáze: | Business Source Ultimate |
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