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Functional properties of lactic acid bacteria (LAB) playing crucial roles on sourdough biotechnology

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dc.contributor.authorDertli, Enes
dc.contributor.authorYilmaz, Mustafa Tahsin
dc.date.accessioned2026-06-27T13:55:00Z
dc.date.issued2016
dc.description.urihttps://doi.org/10.1016/j.jbiotec.2016.05.078
dc.identifier.doi10.1016/j.jbiotec.2016.05.078
dc.identifier.eissn1873-4863
dc.identifier.endpageS15
dc.identifier.issn0168-1656
dc.identifier.startpageS15
dc.identifier.urihttps://hdl.handle.net/20.500.14981/55669
dc.identifier.volume231
dc.identifier.wos000380240300040
dc.language.isoeng
dc.publisherELSEVIER SCIENCE BV
dc.relation.conferenceEuropean Biotechnology Conference
dc.relation.ispartofJOURNAL OF BIOTECHNOLOGY
dc.subjectBiotechnology & Applied Microbiology
dc.titleFunctional properties of lactic acid bacteria (LAB) playing crucial roles on sourdough biotechnology
dc.typeMeeting Abstract
dspace.entity.typePublication
local.import.sourceWOS

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