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Selected Publication:

Fraberger V., Lang C., Cerk K., Kummer C. & Domig K.J..
(2018): Isolation and identification of lactic acid bacteria and yeasts in type 1 sourdoughs with focus on traditional Austrian sourdoughs
In: ICC - International Association for Cereal Science and Technology CIMMYT - International Maize and Wheat Improvement Center, LACC/IGW, 4th Latin American Cereals Conference - Book of Abstracts, Page 25

Authors BOKU Wien:
D'Amico Vera
Domig Konrad
Unger Christine
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