Spelt and emmer flours: characterization of the lactic acid bacteria microbiota and selection of mixed starters for bread making
Author:
Affiliation:
1. Department of Plant Protection and Applied Microbiology, University of Bari, Bari, Italy
2. Puratos N. V., Industrialaan, 25 B‐1702z, Groot‐Bijgaarden, Belgium
Publisher
Wiley
Subject
Applied Microbiology and Biotechnology,General Medicine,Biotechnology
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/j.1365-2672.2009.04497.x
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4. Characteristics of spelt wheat products and nutritional value of spelt wheat-based bread
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