Molecular identification of lactic acid bacteria and yeasts characterizing sourdoughs for Tuscan bread production;Identificazione molecolare di batter i lattici e lieviti caratterizzanti l'impasto ac i do per la produzione di panetoscano a lievitazione naturale

Industrie Alimentari

Volumn 54, Issue 558, 2015, Pages 5-11

  Palla, M ^a   Cristani, C ^a   Giovannetti, M ^a   Agnolucci, M ^a  

^a UNIVERSITY OF PISA   (Italy)

Author keywords

Candida humilis; Lactobacillus sanfrariciscensis; PCR DGGE; Sourdough; Tuscan bread

Indexed keywords

EID: 84944681745     PISSN: 0019901X     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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