Articles citing this article

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Cited article:

Selection of mixed starters for the preparation of traditional Moroccan bread

Khaoula El Khaider, Ibtissam Chafik, Allal Hamouda, Mohammed Afechtal, Mustapha Ismaili Alaoui and Majid Mounir
Journal of Biological Research - Bollettino della Società Italiana di Biologia Sperimentale 96 (1) (2023)
https://doi.org/10.4081/jbr.2023.10697

Machine learning-driven electronic identifications of single pathogenic bacteria

Shota Hattori, Rintaro Sekido, Iat Wai Leong, Makusu Tsutsui, Akihide Arima, Masayoshi Tanaka, Kazumichi Yokota, Takashi Washio, Tomoji Kawai and Mina Okochi
Scientific Reports 10 (1) (2020)
https://doi.org/10.1038/s41598-020-72508-3

Deacidification by Debaryomyces hansenii of Smear Soft Cheeses Ripened Under Controlled Conditions: Relative Humidity and Temperature Influences

C. Bonaïti, M.-N. Leclercq-Perlat, E. Latrille and G. Corrieu
Journal of Dairy Science 87 (11) 3976 (2004)
https://doi.org/10.3168/jds.S0022-0302(04)73538-9

Behavior of Brevibacterium linens and Debaryomyces hansenii as Ripening Flora in Controlled Production of Smear Soft Cheese from Reconstituted Milk: Growth and Substrate Consumption

M.-N. Leclercq-Perlat, A. Oumer, J.-L. Bergere, H.-E. Spinnler and G. Corrieu
Journal of Dairy Science 83 (8) 1665 (2000)
https://doi.org/10.3168/jds.S0022-0302(00)75035-1