Evaluation of functionally important lactic acid bacteria and yeasts from Nigerian sorghum as starter cultures for gluten-free sourdough preparation
| Autor: | Ogunsakin, A.O., Vanajakshi, V., Anu-Appaiah, K.A., Vijayendra, S.V.N., Walde, S.G., Banwo, K., Sanni, A.I., Prabhasankar, P. |
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| Zdroj: | In LWT - Food Science and Technology 1 September 2017 82:326-334 |
| Databáze: | ScienceDirect |
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