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Chapter title |
The Effect of Nutrients and α-Amylase Inactivation on the Fermentative Lactic Acid Production in Whole Wheat Flour Hydrolysate by Lactococcus lactis ssp. Lactis ATCC 19435
|
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Chapter number | 26 |
Book title |
Cereals
|
Published by |
Springer US, January 1997
|
DOI | 10.1007/978-1-4757-2675-6_26 |
Book ISBNs |
978-1-4419-3274-7, 978-1-4757-2675-6
|
Authors |
Karin Hofvendahl, Barbel Hahn-Hagerdal |
Editors |
Grant M. Campbell, Colin Webb, Stephen L. McKee |