Document Type : Research Paper
(2011). Effect of freezing and freeze-drying process on the survival of sourdough lactic acid bacteria. Food Research Journal, 21(2), 247-255.
. "Effect of freezing and freeze-drying process on the survival of sourdough lactic acid bacteria". Food Research Journal, 21, 2, 2011, 247-255.
(2011). 'Effect of freezing and freeze-drying process on the survival of sourdough lactic acid bacteria', Food Research Journal, 21(2), pp. 247-255.
Effect of freezing and freeze-drying process on the survival of sourdough lactic acid bacteria. Food Research Journal, 2011; 21(2): 247-255.
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