Evaluation of the microbial community in industrial rye sourdough upon continuous back-slopping propagation revealed Lactobacillus helveticus as the dominant species
vastutusandmed
E. Viiard, A. Mihhalevski, T. Rühka, T. Paalme and I. Sarand
allikas
ajakirja aastakäik number kuu
Vol. 114, 2
ilmumisaasta
leheküljed
p. 404-412 : ill
ISSN
1364-5072
märkused
Bibliogr. p. 411-412
keel
inglise
võtmesõna
TTÜ struktuuriüksus
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.