Cite
HARVARD Citation
Galli, V. et al. (2019). Liquid and firm sourdough fermentation: microbial robustness and interactions during consecutive backsloppings. Lebensmittel-Wissenschaft + Technologie =. pp. 9-15. [Online].
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Galli, V. et al. (2019). Liquid and firm sourdough fermentation: microbial robustness and interactions during consecutive backsloppings. Lebensmittel-Wissenschaft + Technologie =. pp. 9-15. [Online].