Evaluation of the variations in chemical and microbiological properties of the sourdoughs produced with selected lactic acid bacteria strains during fermentation

por Boyaci Gunduz, Cennet Pelin, Agirman, Bilal, Gaglio, Raimondo, Franciosi, Elena, Francesca, Nicola, Settanni, Luca, Erten, Huseyin
Publicado 2022