(Q46122155)

English

Lactobacillus reuteri CRL 1100 as starter culture for wheat dough fermentation.

scientific article published on 6 November 2007

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Europe PubMed Central

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18206767

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https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:18206767%20AND%20SRC:MED&resulttype=core&format=json

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title

Lactobacillus reuteri CRL 1100 as starter culture for wheat dough fermentation (English)

1 reference

stated in

Europe PubMed Central

PubMed ID

18206767

reference URL

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:18206767%20AND%20SRC:MED&resulttype=core&format=json

1 January 2020

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Lactobacillus reuteri

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Lactobacillus reuteri

1 reference

1

1 reference

stated in

Europe PubMed Central

PubMed ID

18206767

reference URL

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:18206767%20AND%20SRC:MED&resulttype=core&format=json

retrieved

1 January 2020

author name string

S Cuezzo

series ordinal

2

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Europe PubMed Central

PubMed ID

18206767

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https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:18206767%20AND%20SRC:MED&resulttype=core&format=json

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1 January 2020

G Rollán

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3

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Europe PubMed Central

PubMed ID

18206767

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https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:18206767%20AND%20SRC:MED&resulttype=core&format=json

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1 January 2020

G Font de Valdez

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4

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Europe PubMed Central

PubMed ID

18206767

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https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:18206767%20AND%20SRC:MED&resulttype=core&format=json

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1 January 2020

publication date

6 November 2007

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Europe PubMed Central

PubMed ID

18206767

reference URL

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:18206767%20AND%20SRC:MED&resulttype=core&format=json

1 January 2020

1 reference

Europe PubMed Central

PubMed ID

18206767

reference URL

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:18206767%20AND%20SRC:MED&resulttype=core&format=json

retrieved

1 January 2020

volume

25

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Europe PubMed Central

PubMed ID

18206767

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https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:18206767%20AND%20SRC:MED&resulttype=core&format=json

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1 January 2020

issue

2

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Europe PubMed Central

PubMed ID

18206767

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https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:18206767%20AND%20SRC:MED&resulttype=core&format=json

retrieved

1 January 2020

page(s)

253-259

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Europe PubMed Central

PubMed ID

18206767

reference URL

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:18206767%20AND%20SRC:MED&resulttype=core&format=json

(Q46122155)

Lactobacillus reuteri CRL 1100 as starter culture for wheat dough fermentation.

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