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1 Ergebnisse
1
Identification of predominant lactic acid bacteria and yeas..:
Yağmur, Gülten
;
Tangüler, Hasan
;
Leventdurur, Sezgi
...
10.1515/pjfns-2015-0041. , 2016
Link:
https://hdl.handle.net/20.500.12502/592
RT Journal T1
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
UL https://suche.suub.uni-bremen.de/peid=base-ftosmaniyekorkut:oai:openaccess.osmaniye.edu.tr:20.500.12502_592&Exemplar=1&LAN=DE A1 Yağmur, Gülten A1 Tangüler, Hasan A1 Leventdurur, Sezgi A1 Elmacı, Simel Bagder A1 Ünal Turhan, Emel A1 Francesca, Nicola A1 Settanni, Luca A1 Moschetti, Giancarlo A1 Erten, Hüseyin PB INST ANIMAL REPRODUCTION & FOOD RESEARCH POLISH ACAD SCIENCE YR 2016 K1 Turkish sourdoughs K1 Lactic acid bacteria K1 Yeasts K1 Liquid sourdough JF 10.1515/pjfns-2015-0041 LK http://dx.doi.org/https://hdl.handle.net/20.500.12502/592 DO https://hdl.handle.net/20.500.12502/592 SF ELIB - SuUB Bremen
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