검색결과 : 1건
| No. | Article |
|---|---|
| 1 |
Defined co-cultures of yeast and bacteria modify the aroma, crumb and sensory properties of bread Winters M, Panayotides D, Bayrak M, Remont G, Viejo CG, Liu D, Le B, Liu Y, Luo J, Zhang P, Howell K Journal of Applied Microbiology, 127(3), 778, 2019 |