Development of novel sourdoughs with in situ formed exopolysaccharides from acetic acid bacteria
Crossref DOI link: https://doi.org/10.1007/s00217-015-2444-8
Published Online: 2015-03-07
Published Print: 2015-08
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Hermann, Maria
Petermeier, Hannes
Vogel, Rudi F.
Text and Data Mining valid from 2015-03-07
