Comparison of homo- and heterofermentative lactic acid bacteria for implementation of fermented wheat bran in bread.

@article{Prckler2015ComparisonOH,
  title={Comparison of homo- and heterofermentative lactic acid bacteria for implementation of fermented wheat bran in bread.},
  author={Michael Pr{\"u}ckler and Cindy Lorenz and Akihito Endo and Manuel Kraler and Klaus D{\"u}rrschmid and Karel Hendriks and Francisco A G Soares da Silva and Eric Auterith and Wolfgang Kneifel and Herbert Michlmayr},
  journal={Food microbiology},
  year={2015},
  volume={49},
  pages={
          211-9
        }
}
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