Improvement of lactic acid fermentation with Lactobacillus paracasei ssp. paracasei MIUG BL5 on enriched rye flour medium. AUDJG - Food Technology [Internet]. 2017 Nov. 19 [cited 2026 Nov. 2];41(2):86-101. Available from: https://ojs.ugal.ro/index.php/food/article/view/1184