Microbial characterization of sourdough for sweet baked products in the Campania region (southern Italy) by a polyphasic approach
2010 ◽
Vol 61
(2)
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pp. 307-314
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Keyword(s):
2018 ◽
Vol 18
(11)
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pp. 3019-3035
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2021 ◽
Vol 268
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pp. 121087
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2020 ◽
Vol 13
(4)
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pp. 2029-2036
2010 ◽
Vol 34
(4)
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pp. 387-392
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