Work

Lactic acid bacteria in sourdough fermentation; a safe approach for food preservation

Year: 2014

Type: article

Authors: Muhammad Saeed, Iqra Yasmin, Muhammad Issa Khan, Imran Pasha, Moazzam Rafiq Khan, Asim SHABBIR, Wahab Ali Khan

Language: English

Topic: Probiotics and Fermented Foods

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: closed

OpenAlex ID: W2182893847

FWCI: 0.721

Cites: 35

Cited by: 6

Related to: 10