Work

Italian bakery products obtained with sour dough : Characterization of the typical microflora

Year: 1996

Type: article

Source: Advances in food sciences

Authors: G. Ottogalli, Alessio Galli, Roberto Foschino

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: W2277958904

FWCI: 1.928

Cites:

Cited by: 113

Related to: 10