The lactic acid bacteria and yeast microbiota of eighteen sourdoughs used for the manufacture of traditional Italian sweet leavened baked goods (Q61832137)
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| Language | Label | Description | Also known as |
|---|---|---|---|
| English | The lactic acid bacteria and yeast microbiota of eighteen sourdoughs used for the manufacture of traditional Italian sweet leavened baked goods |
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The lactic acid bacteria and yeast microbiota of eighteen sourdoughs used for the manufacture of traditional Italian sweet leavened baked goods (English)
Anna Lattanzi
Annamaria Diviccaro
Gianluigi Cardinali
Stefan Cappelle