1. Evaluation of functionally important lactic acid bacteria and yeasts from Nigerian sorghum as starter cultures for gluten-free sourdough preparation. (1st September 2017) Authors: Ogunsakin, A.O.; Vanajakshi, V.; Anu-Appaiah, K.A.; Vijayendra, S.V.N.; Walde, S.G.; Banwo, K.; Sanni, A.I.; Prabhasankar, P. Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 82(2017) Page Start: 326 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗