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Genome-Assisted Characterization of Lactobacillus fermentum, Weissella cibaria, and Weissella confusa Strains Isolated from Sorghum as Starters for Sourdough Fermentation

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Sourdough fermentation of bakery products is a well-established and widespread technique to confer an added value to the resulting food. In recent decades. gluten-free raw materials have gained more attention due to the diffusion of food disorders such as coeliac disease. but. https://www.petitmorpho.com/product-category/womens-footwear/
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