Molecular Identification of the Predominant Lactic Acid Bacteria in Whole Wheat Sourdough Fermentation | AVESİS

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Molecular Identification of the Predominant Lactic Acid Bacteria in Whole Wheat Sourdough Fermentation

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BOYACI GÜNDÜZ C. P., ERTEN H.

Annual Meeting of the Society for Industrial Microbiology and Biotechnology, Washington, Kiribati, 21 - 24 July 2019

Publication Type: Conference Paper / Summary Text
City: Washington
Country: Kiribati
Çukurova University Affiliated: Yes