The Impact of Different Fermentations on the Antifungal Activity of Sourdough Bread

Author

Institution

http://id.loc.gov/authorities/names/n79058482

Degree Level

Master's

Degree

Master of Science

Department

Department of Agricultural, Food, and Nutritional Science

Specialization

Food Science and Technology

Supervisor / Co-Supervisor and Their Department(s)

Gänzle, Michael (AFNS), McMullen, Lynn (AFNS)

Subject/Keywords

Collections

Theses and Dissertations

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