Vera, Annabelle <br/><br/>
Description of a French natural wheat sourdough over 10 consecutive days focussing on the lactobacilli present in the microbiota.  [electronic resource] 

 -  Antonie van Leeuwenhoek  Feb 2012 
 - 369-77 p.  digital 
<br/><br/> Publication Type: Journal Article 
<br/><br/><label>ISSN: </label>1572-9699 
<br/><br/><label>Standard No.: </label>10.1007/s10482-011-9642-6  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Bread--analysis<br/>Fermentation<br/>Flour--analysis<br/>Hydrogen-Ion Concentration<br/>Lactobacillus--classification<br/>Metagenome<br/>Triticum--metabolism