Biochemical characterization and technological properties of predominant Lactobacilli isolated from East-Azarbaijan sourdoughs (Iran)

AuthorsGolshan Tafti A- Peighambardoust SH- Hejazi MA
JournalInternational Food Research Journal
Presented byبله
Page number3293-3298
Volume number20
Paper TypeFull Paper
Published At2013
Journal GradeISI
Journal TypeTypographic
Journal CountryAustralia
Journal IndexQ3

Abstract