Microflora identification of the Bulgarian cereal-based fermented beverage boza

Process Biochemistry

Volumn 36, Issue 1-2, 2000, Pages 127-130

  Gotcheva, Velitchka ^b   Pandiella, Severino S ^a   Angelov, Angel ^b   Roshkova, Zlatka G ^b   Webb, Colin ^a  

^a UNIVERSITY OF MANCHESTER   (United Kingdom)

^b UNIVERSITY OF FOOD TECHNOLOGIES   (Bulgaria)

Author keywords

Boza; Cereals; Fermentation; Identification; Lactic acid bacteria; Yeast

Indexed keywords

ARTICLE; BEVERAGE; BIOTECHNOLOGY; BULGARIA; FERMENTATION; FOOD INTAKE; FOOD PROCESSING; FOOD QUALITY; NONHUMAN;

EID: 0033822443     PISSN: 13595113     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0032-9592(00)00192-8     Document Type: Article

References (19)

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8. Criteria and methods used in classification
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