Potentials Of Co-Culture Of Saccharomyces Cerevisiae And Amylolytic Lactic Acid Bacteria On Cassava And Wheat Dough Fermentation
Chapters: 1-5 | Type: Thesis
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UniProjects (2026, October 6). Potentials Of Co-Culture Of Saccharomyces Cerevisiae And Amylolytic Lactic Acid Bacteria On Cassava And Wheat Dough Fermentation. UniProjects. https://uniprojects.net/business-administration-and-management/project-topics-materials/potentials-of-co-culture-of-saccharomyces-cerevisiae-and-amylolytic-lactic-acid-bacteria-on-cassava-and-wheat-dough-fermentation/