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Marianna Bessmeltseva
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Marianna Bessmeltseva
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Marianna Bessmeltseva
'
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1
Evolution of bacterial consortia in spontaneously started rye sourdoughs during two months of daily propagation.
by
Marianna
Bessmeltseva
,
Ene Viiard
,
Jaak Simm
,
Toomas Paalme
,
Inga Sarand
Published 2014-01-01
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Article
2
Diversity and Stability of Lactic Acid Bacteria in Rye Sourdoughs of Four Bakeries with Different Propagation Parameters.
by
Ene Viiard
,
Marianna
Bessmeltseva
,
Jaak Simm
,
Tiina Talve
,
Anu Aaspõllu
,
Toomas Paalme
,
Inga Sarand
Published 2016-01-01
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