The microflora in a sour dough started spontaneously on typical Swedish rye meal
- 1 January 1986
- journal article
- Published by Elsevier in Food Microbiology
- Vol. 3 (1) , 3-12
- https://doi.org/10.1016/s0740-0020(86)80019-3
Abstract
No abstract availableKeywords
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