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1Evaluation of probiotic and antifungal properties of the predominant LAB isolated from oat sourdoughby Fahimeh Hajinia, A. Sadeghi, A. Sadeghi Mahoonak, M. Khomeiri, Y. Maghsoudlou, A. Moayedi“... different sourdoughs is so important to prepare microbial cultures for fermentation industries...”
Published 2020-03-01
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