Microbial Diversity of Type I Sourdoughs Prepared and Back-Slopped with Wholemeal and Refined Soft (Triticum aestivum) Wheat Flours.
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Microbial Diversity of Type I Sourdoughs Prepared and Back-Slopped with Wholemeal and Refined Soft (Triticum aestivum) Wheat Flours.
description
2016 nî lūn-bûn
@nan
2016年の論文
@ja
2016年論文
@yue
2016年論文
@zh-hant
2016年論文
@zh-hk
2016年論文
@zh-mo
2016年論文
@zh-tw
2016年论文
@wuu
2016年论文
@zh
2016年论文
@zh-cn
name
Microbial Diversity of Type I ...... iticum aestivum) Wheat Flours.
@en
Microbial Diversity of Type I ...... ith Wholemeal and Refined Soft
@nl
type
label
Microbial Diversity of Type I ...... iticum aestivum) Wheat Flours.
@en
Microbial Diversity of Type I ...... ith Wholemeal and Refined Soft
@nl
prefLabel
Microbial Diversity of Type I ...... iticum aestivum) Wheat Flours.
@en
Microbial Diversity of Type I ...... ith Wholemeal and Refined Soft
@nl
P2860
P50
P921
P356
P1476
Microbial Diversity of Type I ...... iticum aestivum) Wheat Flours.
@en
P2093
Manuela Taccari
Serena Polverigiani
P2860
P304
M1996-2005
P356
10.1111/1750-3841.13372
P577
2016-06-22T00:00:00Z