Review for 'Comparison of the effect of exopolysaccharide‐producing lactic acid bacteria from sourdough on dough characteristics and steamed bread quality'

Autor:	Madalina Ungureanu-Iuga
Rok vydání:	2022
DOI:	10.1111/ijfs.15881/v3/review1
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::37cc83d3831c051d53a68c1bf72ffaf8 https://doi.org/10.1111/ijfs.15881/v3/review1 Zobrazit plný text záznamu