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1 Ergebnisse
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Evolution of the spontaneous sourdoughs microbiota prepared..:
Costa, Letícia da Fontoura Xavier
;
Kothe, Caroline Isabel
;
Grassotti, Tiela Trapp
...
Anais da Academia Brasileira de Ciências. Rio de Janeiro. Vol. 94, Suppl. 4 (2022), e20220091, 14 p.. , 2022
Link:
http://hdl.handle.net/10183/254327
RT Journal T1
Evolution of the spontaneous sourdoughs microbiota prepared with organic or conventional whole wheat flours from South Brazil
UL https://suche.suub.uni-bremen.de/peid=base-ftunivfrgs:oai:www.lume.ufrgs.br:10183_254327&Exemplar=1&LAN=DE A1 Costa, Letícia da Fontoura Xavier A1 Kothe, Caroline Isabel A1 Grassotti, Tiela Trapp A1 Garske, Raquel Pischke A1 Sandoval, Beatriz Nagel A1 Varela, Ana Paula Muterle A1 Prichula, Janira A1 Frazzon, Jeverson A1 Mann, Michele Bertoni A1 Thys, Roberta Cruz Silveira A1 Frazzon, Ana Paula Guedes YR 2022 K1 Farinha de trigo K1 Ácido láctico K1 Ácido acético K1 Fermentação K1 Panificação K1 Microbiota K1 Acetic acid bacteria K1 Lactic acid bacteria K1 Issatchenkia orientalis K1 Microbial communities K1 Wheat flour K1 Sourdough JF Anais da Academia Brasileira de Ciências. Rio de Janeiro. Vol. 94, Suppl. 4 (2022), e20220091, 14 p. LK http://hdl.handle.net/10183/254327 DO http://hdl.handle.net/10183/254327 SF ELIB - SuUB Bremen
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