Physiology and Biochemistry of Sourdough Lactic Acid Bacteria and Their impact on Bread Quality
Crossref DOI link: https://doi.org/10.1007/978-3-031-23084-4_8
Published Online: 2023-04-25
Published Print: 2023
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Gänzle, Michael
Gobbetti, Marco
Text and Data Mining valid from 2023-01-01
Version of Record valid from 2023-01-01
Chapter History
First Online: 25 April 2023