Lactic acid bacteria and yeasts from wheat sourdoughs of the Marche region

Italian Journal of Food Science

Volumn 21, Issue 3, 2009, Pages 269-286

  Osimani, A ^a   Zannini, E ^a   Aquilanti, L ^a   Mannazzu, I ^a,b   Comitini, F ^a   Clementi, F ^a  

^a UNIVERSITÀ POLITECNICA DELLE MARCHE   (Italy)

^b UNIVERSITY OF SASSARI   (Italy)

Author keywords

Baking industry; Lactic acid bacteria; Starter cultures; Wheat sourdough; Yeasts

Indexed keywords

BACTERIA (MICROORGANISMS); TRITICUM AESTIVUM;

EID: 73249146648     PISSN: 11201770     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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