Lactic acid bacteria and yeasts isolated from the starter doughs for Chinese steamed buns in Thailand
Authors:
- Naphatrapi LuangsakulNLNaphatrapi Luangsakul
- Suwimon KeeratipibulSKSuwimon Keeratipibul
- Sasitorn JindamorakotSJSasitorn Jindamorakot
- Somboon TanasupawatSTSomboon Tanasupawat
Abstract
No abstract availableThis publication has 24 references indexed in Scilit:
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