[1]
El Fechtali, T., Mimoune REFFAI, Y. and idbella, M. 2023. The leavening Ability of many lactic acid bacteria Isolated from Spontaneous Sourdough. Emirates Journal of Food and Agriculture. 35, 1 (Apr. 2023). DOI:https://doi.org/10.9755/ejfa.2023.v35.i1.2990.