Microbiological Profile of Maize and Rye Flours, and Sourdough Used for the Manufacture of Traditional Portuguese Bread

AuthID
 P-002-7V2
2
Author(s)
Tipo de Documento
Article
Year published
2012
Publicado
in FOOD MICROBIOLOGY, ISSN: 0740-0020
Volume: 31, Número: 1, Páginas: 72-88 (17)
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Publication Identifiers
Pubmed: 22475945
SCOPUS: 2-s2.0-84859160146
Wos: WOS:000303228600010
Source Identifiers
ISSN: 0740-0020
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