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
publisher
journal volume number month
Vol. 114, 2
year of publication
pages
p. 404-412 : ill
ISSN
1364-5072
notes
Bibliogr. p. 411-412
scientific publication
teaduspublikatsioon
language
inglise
keyword
classifier
kvartiil
TTÜ department
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.