Artigo · Revista · 2017

Evaluation of functionally important lactic acid bacteria and yeasts from Nigerian sorghum as starter cultures for gluten-free sourdough preparation

Ayoyinka O. Olojede, V. Vanajakshi, K.A. Anu-Appaiah, S.V.N. Vijayendra, S.G. Walde, Kolawole Banwo e mais 2

LWT

• Acesso fechado
• Internacional · 2 países

Ir para a editora10.1016/j.lwt.2017.04.048