Articles by Giancarlo Moschetti
Identification of Predominant Lactic Acid Bacteria and Yeasts of Turkish Sourdoughs and Selection of Starter Cultures for Liquid Sourdough Production Using Different Flours and Dough Yields
Gulten Yagmur, Hasan Tanguler, Sezgi Leventdurur, Simel Bagder Elmaci, Emel Unal Turhan, Nicola Francesca, Luca Settanni, Giancarlo Moschetti, Huseyin Erten
Pol. J. Food Nutr. Sci. 2016;66(2):99–107
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