YEAST-LACTIC ACID BACTERIA INTERACTIONS IN MOROCCAN SOUR-DOUGH BREAD FERMENTATION

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
Citations number
9
Categorie Soggetti
Food Science & Tenology
Journal title
Lebensmittel-Wissenschaft + Technologie → ACNP
ISSN journal
00236438
Volume
26
Issue
5
Year of publication
1993
Pages
443 - 446
Database
ISI
SICI code
0023-6438(1993)26:5<443:YABIIM>2.0.ZU;2-G