Ecology of accelerated natural lactic fermentation of sorghum-based infant food formulas
Author:
Publisher
Elsevier BV
Subject
General Medicine,Microbiology,Food Science
Reference19 articles.
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4. The microflora in a sour dough started spontaneously on typical Swedish rye meal;Lönner;Food Microbiol.,1986
5. Development of the yeast flora of whole-crop maize during ensiling and during subsequent aerobiosis;Middelhoven;J. Sci. Food Agric.,1988
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