Authors: FAID M BORAAM F ZYANI I LARPENT JP

Citation: M. Faid et al., CHARACTERIZATION OF SOURDOUGH BREAD FERMENTS MADE IN THE LABORATORY BY TRADITIONAL METHODS, Zeitschrift fur Lebensmittel-Untersuchung und -Forschung, 198(4), 1994, pp. 287-291

Authors: BORAAM F FAID M LARPENT JP BRETON A

Citation: F. Boraam et al., LACTIC-ACID BACTERIA AND YEAST ASSOCIATED WITH TRADITIONAL MOROCCAN SOUR-DOUGH BREAD FERMENTATION, Sciences des aliments, 13(3), 1993, pp. 501-509

Authors: FAID M BORAAM F ACHBAB A LARPENT JP

Citation: M. Faid et al., YEAST-LACTIC ACID BACTERIA INTERACTIONS IN MOROCCAN SOUR-DOUGH BREAD FERMENTATION, Lebensmittel-Wissenschaft + Technologie, 26(5), 1993, pp. 443-446