Effects of selected lactic acid bacteria on the characteristics of amaranth sourdough
Version of Record online: 14 JUL 2010
Copyright © 2010 Society of Chemical Industry
Journal of the Science of Food and Agriculture
Volume 90, Issue 13, pages 2326–2332, October 2010
How to Cite
Jekle, M., Houben, A., Mitzscherling, M. and Becker, T. (2010), Effects of selected lactic acid bacteria on the characteristics of amaranth sourdough. J. Sci. Food Agric., 90: 2326–2332. doi: 10.1002/jsfa.4091
- Issue online: 7 SEP 2010
- Version of Record online: 14 JUL 2010
- Manuscript Accepted: 17 JUN 2010
- Manuscript Revised: 19 MAY 2010
- Manuscript Received: 21 OCT 2008
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