A phenotypical and molecular study of yeast species in home-made sourdoughs;Studio fenotipico e molecolare di lieviti in paste acide tradizionali

Industrie Alimentari

Volumn 42, Issue 429, 2003, Pages 971-978

  Solieri, Lisa ^a   De Vero, Luciana ^a   Pulvirenti, Andrea ^a   Gullo, Maria ^b  

^a UNIVERSITY OF MODENA AND REGGIO EMILIA   (Italy)

^b UNIVERSITY OF CATANIA   (Italy)

Author keywords

[No Author keywords available]

Indexed keywords

BIODIVERSITY; FERMENTATION; FOOD PROCESSING; MOLECULES; TECHNOLOGY;

BREAD MAKING; SOURDOUGHS;

YEAST;

SACCHAROMYCES; SACCHAROMYCES CEREVISIAE; SACCHAROMYCES EXIGUUS;

EID: 0345392530     PISSN: 0019901X     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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