Gabriela Elena BAHRIM, Mihaela COTARLET, Nicoleta Maricica MAFTEI

Increasing the fermentation efficiency of Lactobacillus paracasei ssp. paracasei MIUG BL6 in a rye flour sourdough

Increasing the fermentation efficiency of Lactobacillus paracasei ssp. paracasei MIUG BL6 in a rye flour sourdough

Türk Biyokimya Dergisi

2019-Cilt: 44 - Sayı: 3

307-315

31 8