Identification of predominant lactic acid bacteria and yeasts of Turkish sourdoughs and selection of starter cultures for liquid sourdough production using different flours and dough yields

Nicola Francesca, Luca Settanni, Giancarlo Moschetti, Hasan Tanguler, Simel Baǧder Elmaci, Gülten Yaǧmur, Sezgi Leventdurur, Emel Ünal Turhan, Emel Ünal Turhan, Hüseyin Erten

Risultato della ricerca: Articlepeer review

9 Citazioni (Scopus)

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