Sourdough lactic acid bacteria as functional microorganisms for technological purposes

^*Corresponding author for this work

Research output: Chapter in Book/Report/Conference proceeding › Chapter › peer-review

Original language	English
Title of host publication	Sourdough Microbiota and Starter Cultures for Industry
Publisher	Springer International Publishing
Pages	309-341
Number of pages	33
ISBN (Electronic)	9783031486043
ISBN (Print)	9783031486036
DOIs	https://doi.org/10.1007/978-3-031-48604-3_11
Publication status	Published - 16 Apr 2024
Externally published	Yes

Access to Document

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title = "Sourdough lactic acid bacteria as functional microorganisms for technological purposes",

author = "Z{\"u}hal Alkay and Enes Dertli",

year = "2024",

month = apr,

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doi = "10.1007/978-3-031-48604-3\_11",

language = "English",

isbn = "9783031486036",

pages = "309--341",

booktitle = "Sourdough Microbiota and Starter Cultures for Industry",

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address = "Switzerland",

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TY - CHAP

T1 - Sourdough lactic acid bacteria as functional microorganisms for technological purposes

AU - Alkay, Zühal

AU - Dertli, Enes

PY - 2024/4/16

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UR - https://www.scopus.com/pages/publications/85205409007

U2 - 10.1007/978-3-031-48604-3_11

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AN - SCOPUS:85205409007

SN - 9783031486036

SP - 309

EP - 341

BT - Sourdough Microbiota and Starter Cultures for Industry

PB - Springer International Publishing

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