Yeast biodiversity in fermented doughs and raw cereal matrices and the study of technological traits of selected strains isolated in spain
43 páginas, 12 tablas, 8 figuras
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| Main Authors: | , , , , , , , , , |
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| Other Authors: | |
| Format: | artículo biblioteca |
| Language: | English |
| Published: |
Multidisciplinary Digital Publishing Institute
2021
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| Subjects: | Yeasts, Cereal matrices, Mother doughs of Spain, Bakery doughs, RAPD, 5.8S-ITS, D1/D2, Phenotypic traits, Fungal microbiome, |
| Online Access: | http://hdl.handle.net/10261/226814 http://dx.doi.org/10.13039/501100000780 http://dx.doi.org/10.13039/501100004837 |
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