Isolation and characterization of gluten-degrading Enterococcus mundtii and Wickerhamomyces anomalus, potential probiotic strains from indigenously fermented sourdough (Khamir)-Reference-Cited by-同舟云学术

Isolation and characterization of gluten-degrading Enterococcus mundtii and Wickerhamomyces anomalus, potential probiotic strains from indigenously fermented sourdough (Khamir)

Published:2018-05 Issue: Volume:91 Page:271-277
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Sakandar Hafiz Arbab,Usman Khadija,Imran Muhammad^ORCID

Funder

Higher Education Commission, Pakistan

Publisher

Elsevier BV

Subject

Food Science

Reference37 articles.

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