Artigo · Revista · 2013

Characterization and Technological Properties of Lactic Acid Bacteria in the Production of “Sorghurt,” a Cereal-Based Product

Abiodun I. Sanni, Charles M. A. P. Franz, Ulrich Schillinger, Melanie Huch, Claudia Guigas, Wilhelm H. Holzapfel

Food Biotechnology

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Ir para a editora10.1080/08905436.2013.781949