Gül, L. B. and Çon, A. H. (2019) “Technological properties of some lactic acid bacteria and interactions with Saccharomyces cerevisiae PFC121 in tarhana dough during fermentation: Interaction between Yeast and LAB in Tarhana Dough”, Journal of BioScience and Biotechnology, 8(1), pp. 7–16. Available at: https://editorial.uni-plovdiv.bg/index.php/JBB/article/view/233 (Accessed: 22 November 2024).