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Preparative Biochemistry & Biotechnology Volume 46, 2016 - Issue 3
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Original Articles

Evaluation of mono or mixed cultures of lactic acid bacteria in type II sourdough system

Raci EkinciDepartment of Food Engineering, Faculty of Engineering, Pamukkale University, Denizli, Turkey
,
Ömer ŞimşekDepartment of Food Engineering, Faculty of Engineering, Pamukkale University, Denizli, TurkeyCorrespondence[email protected]
,
Ayca KüçükçubanDepartment of Food Engineering, Faculty of Engineering, Pamukkale University, Denizli, Turkey
&
Sebahattin NasDepartment of Food Engineering, Faculty of Engineering, Pamukkale University, Denizli, Turkey
Pages 247-253 | Published online: 13 Apr 2016

References

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