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Author/Creator Simontaival, Anna-Inkeri

1. Characterization of lactic acid bacteria recovered from atole agrio, a traditional Mexican fermented beverage. (February 2018)

Authors:
Väkeväinen, Kati; Valderrama, Anita; Espinosa, Judith; Centurión, Dora; Rizo, Jocelin; Reyes-Duarte, Dolores; Díaz-Ruiz, Gloria; von Wright, Atte; Elizaquível, Patricia; Esquivel, Karina; Simontaival, Anna-Inkeri; Aznar, Rosa; Wacher, Carmen; Plumed-Ferrer, Carme
Journal:
Lebensmittel-Wissenschaft + Technologie =
Issue:
Volume 88(2018)
Page Start:
109
Record Type:
Journal Article
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Available online (eLD content is only available in our Reading Rooms) ↗

2. Effect of different starter cultures on the sensory properties and microbiological quality of Atole agrio, a fermented maize product. (March 2020)

Authors:
Väkeväinen, Kati; Hernández, Jessica; Simontaival, Anna-Inkeri; Severiano-Pérez, Patricia; Díaz-Ruiz, Gloria; von Wright, Atte; Wacher-Rodarte, Carmen; Plumed-Ferrer, Carme
Journal:
Food control
Issue:
Volume 109(2020)
Page Start:
Record Type:
Journal Article
View Content:
Available online (eLD content is only available in our Reading Rooms) ↗

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