L. Cossignani

1. The sourdough microflora Microbiological, biochemical and breadmaking characteristics of doughs fermented with freeze-dried mixed starters, freeze-dried wheat sourdough and mixed fresh-cell starters
   1996/01/01 by Lina Cossignani, L. Cossignani, Marco Gobbetti +8 · 1 citation
   Agricultural and Biological Sciences · Nursing · #Food composition and properties #Microbial Metabolites in Food Biotechnology #Probiotics and Fermented Foods