POTENTIAL OF CEREALS AND PSEUDOCEREALS FOR LACTIC ACID FERMENTATIONS

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Ľubomír Valík ; Monika Kocková (2011)
  • Publisher: HACCP Consulting
  • Journal: Potravinarstvo (issn: 1338-0230, eissn: 1337-0960)
  • Related identifiers: doi: 10.5219/127
  • Subject: cereal, pseudocereal, lactic acid bacteria, probiotic bacteria, fermentation | Nutrition. Foods and food supply | TX341-641

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