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Optimization of homoexopolysaccharide formation by lactobacilli in gluten-free sourdoughs

DOI Web Site Web Site 1 Citations

Journal

Food Microbiology

Food Microbiology 32 (2), 286-294, 2012-12

Elsevier BV

Citations (1)*help

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Keywords

Details 詳細情報について

CRID

1360292619367329280
DOI

10.1016/j.fm.2012.07.002
ISSN

07400020
Web Site

https://api.elsevier.com/content/article/PII:S0740002012001359?httpAccept=text/xml

https://api.elsevier.com/content/article/PII:S0740002012001359?httpAccept=text/plain
Data Source
- Crossref

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