Lactic Acid Bacteria and Yeasts as Starter Cultures for Fermented Foods and Their Role in Commercialization of Fermented Foods
Crossref DOI link: https://doi.org/10.1007/978-3-319-74820-7_2
Published Online: 2018-04-10
Published Print: 2018
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Kandasamy, Sujatha
Kavitake, Digambar
Shetty, Prathapkumar Halady
License valid from 2018-01-01