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Influence of vacuumfreeze drying on survival of Lactobacillus sanfrancisco in sour dough
Influence of vacuumfreeze drying on survival of Lactobacillus sanfrancisco in sour dough
1991
P. Bolduan
M. Schmidt
W. Roecken
J.M. Bruemmer
Keywords:
Lactic acid
Lactobacillus sanfrancisco
Food science
Fermentation
Freeze-drying
Acide acétique
Lactobacillus
Acetic acid
Chemistry
Correction
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