TY  JOUR
TI  CONSORTIUM OF LACTIC ACID BACTERIA AND YEAST FOR RYE STARTER WITH THE INCREASED ANTAGONISTIC PROPERTIES
KW  Lactic acid bacteria
KW  yeast
KW  consortium
KW  rye starters
JO  Food Processing: Techniques and Technology
AU  Dudikova, G..
AU  Chizhayeva, A..
PY  2016
IS  41
PB  Kemerovo State University