Impact of Lactic Acid Bacteria and Bifidobacterium on the Survival ofBacillus subtilusDuring Fermentation of Wheat Sourdough

Rafaat M. Elsanhoty, A.G. Ghonamy, N.A. El-Adly, Mohamed Fawzy Ramadan
  • Journal of Food Processing and Preservation, July 2016, Wiley
  • DOI: 10.1111/jfpp.13086

The authors haven't finished explaining this publication. If you are the author, sign in to claim or explain your work.

Read Publication

http://dx.doi.org/10.1111/jfpp.13086

The following have contributed to this page: Professor Mohamed Fawzy Ramadan Hassanien and Professor Mohamed Fawzy Ramadan Hassanien