Technological and Safety Attributes of Lactic Acid Bacteria and Yeasts Isolated from Spontaneously Fermented Greek Wheat Sourdoughs

por Syrokou, Maria K., Tziompra, Sofia, Psychogiou, Eleni-Efthymia, Mpisti, Sofia-Despoina, Paramithiotis, Spiros, Bosnea, Loulouda, Mataragas, Marios, Skandamis, Panagiotis N., Drosinos, Eleftherios H.
Publicado 2021