The lactic acid bacteria and yeast microbiota of eighteen sourdoughs used for the manufacture of traditional Italian sweet leavened baked goods-Reference-Cited by-同舟云学术

The lactic acid bacteria and yeast microbiota of eighteen sourdoughs used for the manufacture of traditional Italian sweet leavened baked goods

Published:2013-05 Issue:2-3 Volume:163 Page:71-79
ISSN:0168-1605
Container-title:International Journal of Food Microbiology
language:en
Short-container-title:International Journal of Food Microbiology

Author:

Lattanzi Anna,Minervini Fabio,Di Cagno Raffaella,Diviccaro Annamaria,Antonielli Livio,Cardinali Gianluigi,Cappelle Stefan,De Angelis Maria,Gobbetti Marco

Publisher

Elsevier BV

Subject

General Medicine,Microbiology,Food Science

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