Work

Microbial Ecology and Process Technology of Sourdough Fermentation

Year: 2017

Type: book-chapter

Source: Advances in applied microbiology

DOI: 10.1016/bs.aambs.2017.02.003

Authors: Luc De Vuyst, Simon Van Kerrebroeck, Frédéric Leroy

Institution: Vrije Universiteit Brussel

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: W2606453969

FWCI: 19.04

Cites: 467

Cited by: 243

Related to: 10