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  1. 1
    Evolution of bacterial consortia in spontaneously started rye sourdoughs during two months of daily propagation.

    Evolution of bacterial consortia in spontaneously started rye sourdoughs during two months of daily propagation. by Marianna Bessmeltseva, Ene Viiard, Jaak Simm, Toomas Paalme, Inga Sarand

    Published 2014-01-01
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  2. 2
    Diversity and Stability of Lactic Acid Bacteria in Rye Sourdoughs of Four Bakeries with Different Propagation Parameters.

    Diversity and Stability of Lactic Acid Bacteria in Rye Sourdoughs of Four Bakeries with Different Propagation Parameters. by Ene Viiard, Marianna Bessmeltseva, Jaak Simm, Tiina Talve, Anu Aaspõllu, Toomas Paalme, Inga Sarand

    Published 2016-01-01
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