Exploitation of Lactic Acid Bacteria and Baker’s Yeast as Single or Multiple Starter Cultures of Wheat Flour Dough Enriched with Soy Flour

por Teleky, Bernadette-Emőke, Martău, Adrian Gheorghe, Ranga, Floricuța, Chețan, Felicia, Vodnar, Dan C.
Publicado 2020