Biodiversity and Stability of Lactic Acid Bacterial Community at Tarhana Dough Fermentation a Sourdough Included Fermented Food | AVESİS

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Biodiversity and Stability of Lactic Acid Bacterial Community at Tarhana Dough Fermentation a Sourdough Included Fermented Food

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ŞİMŞEK Ö., Özel S., ÇON A. H.

The V International Symposium on Sourdough - Cereal Fermentation for Future Foods, Helsinki, Finland, 10 - 12 October 2013

Publication Type: Conference Paper
City: Helsinki
Country: Finland
Ondokuz Mayıs University Affiliated: Yes