Research Article Japan
Characteristics of New Sourdough using Lactic Acid Bacteria and Wild Yeast
Published On: 2019-02-05 Authors: Noriko Komatsuzaki, Mina Izawa, Madoka Suzumori, Shinobu Fujihara, Jun Shima
Published On: 2019-02-05 Authors: Noriko Komatsuzaki, Mina Izawa, Madoka Suzumori, Shinobu Fujihara, Jun Shima
Published On: 2019-02-21 Authors: Saad M Saad, Fahim A Shaltout, Nahla A Abou Elroos, Saber B El-nahas
Published On: 2019-02-05 Authors: Ganga Sahay Meena, Aastha Dewan, Neelam Upadhyay, Ruchika Barapatre, Nitin Kumar, Ashish Kumar Singh, Rana JS
Published On: 2019-02-21 Authors: Kingori SM, Ochanda SO, Kipsura EJ, Kiplangat Titus
Published On: 2019-03-21 Authors: Rita de Cássia R Egypto Queiroga, Maria Terezinha Santos Leite Neta, Rafael Donizete Dutra Sandes, Narendra Narain, Mércia de Sousa Galvão, Marta Suely Madruga, Roberto Germano
Published On: 2019-03-21 Authors: Pasumarthi Giridhar
Impact Factor: * 3.8
CiteScore: 2.9
Acceptance Rate: 11.01%
Time to first decision: 10.4 days
Time from article received to acceptance: 2-3 weeks
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