Studies concerning the use of Lactobacillus helveticus and Kluyveromyces marxianus for rye sourdough fermentation

Iuliana Banu, Iuliana Aprodu
  • European Food Research and Technology, February 2012, Springer Science + Business Media
  • DOI: 10.1007/s00217-012-1691-1
The author haven't finished explaining this publicationThe author haven't finished explaining this publication

The following have contributed to this page: Iuliana Aprodu