Evaluation of the microbial community in industrial rye sourdough upon continuous back-slopping propagation revealed Lactobacillus helveticus as the dominant species
statement of authorship
E. Viiard, A. Mihhalevski, T. Rühka, T. Paalme and I. Sarand
journal volume number month
Vol. 114, 2
year of publication
pages
p. 404-412 : ill
keyword
ISSN
1364-5072
notes
Bibliogr. p. 411-412
TTÜ department
language
inglise
Viiard, E., Mihhalevski, A., Rühka, T., Paalme, T., Sarand, I. Evaluation of the microbial community in industrial rye sourdough upon continuous back-slopping propagation revealed Lactobacillus helveticus as the dominant species // Journal of applied microbiology (2013) Vol. 114, 2, p. 404-412 : ill.