12 results on '"Lattanzi, Anna"'
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2. Wheat endophytic lactobacilli drive the microbial and biochemical features of sourdoughs
3. Added ingredients affect the microbiota and biochemical characteristics of durum wheat type-I sourdough
4. House microbiotas as sources of lactic acid bacteria and yeasts in traditional Italian sourdoughs
5. Lactic acid bacterium and yeast microbiotas of sixteen French traditional sourdoughs
6. Lactic Acid Bacteria in Durum Wheat Flour Are Endophytic Components of the Plant during Its Entire Life Cycle
7. Assessment of comparative methods for storing type-I wheat sourdough
8. Diversity of the Lactic Acid Bacterium and Yeast Microbiota in the Switch from Firm- to Liquid-Sourdough Fermentation
9. The lactic acid bacteria and yeast microbiota of eighteen sourdoughs used for the manufacture of traditional Italian sweet leavened baked goods
10. Influence of Artisan Bakery- or Laboratory-Propagated Sourdoughs on the Diversity of Lactic Acid Bacterium and Yeast Microbiotas
11. Lactic Acid Bacterium and Yeast Microbiotas of 19 Sourdoughs Used for Traditional/Typical Italian Breads: Interactions between Ingredients and Microbial Species Diversity
12. Lactic Acid Bacteria in Durum Wheat Flour Are Endophytic Components of the Plant during Its Entire Life Cycle.
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