Modelling of the activity of selected starters during sourdough fermentation

Author: Gianotti A.   vannini L.   Gobbetti M.   Corsetti A.   Gardini F.   Guerzoni M.E.  

Publisher: Academic Press

ISSN: 0740-0020

Source: Food Microbiology, Vol.14, Iss.4, 1997-08, pp. : 327-337

Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.

Previous Menu Next

Abstract