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Journal: Foods, 2021
Volume: 10
Number: 1189
1189
Article: Metagenetic Analysis for Microbial Characterization of Focaccia Doughs Obtained by Using Two Different Starters: Traditional Baker’s Yeast and a Selected Leuconostoc citreum Strain
Authors: by Massimo Ferrara, Angelo Sisto, Giuseppina Mulè, Paola Lavermicocca and Palmira De Bellis
Link: https://www.mdpi.com/2304-8158/10/6/1189

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