Studies on roles of lactic acid bacteria and yeast in the flavor of bakery products

An edition of Studies on roles of lactic acid bacteria and yeast in the flavor of bakery products (1988)

Studies on roles of lactic acid bacteria and yeast in the flavor of bakery products

By Masahiko Yamada

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Publish Date

1988

Publisher

Language

eng

Pages

117

Description:

subjects: Bread, Lactic acid bacteria, Yeast