Originalbeitrag in Fachzeitschrift
Functional Properties and Sustainability Improvement of Sourdough Bread by Lactic Acid Bacteria.
Fraberger V, Ammer C, Domig K. Functional Properties and Sustainability Improvement of Sourdough Bread by Lactic Acid Bacteria. Microorganisms. 2020;8(12):-. doi:https://doi.org/10.3390/microorganisms8121895
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BOKU Autor*innen
Konrad Domig
Univ.Prof. Dipl.-Ing. Dr.nat.techn. Konrad Domig
Vera D'Amico
Dipl.-Ing. Dr. Vera D'Amico
Claudia Ammer
Claudia Ammer