Sourdough Microbial Ecology Across a Whey Protein Gradient: A 7-Day Fermentation Study

Kroese, Maartje (2025) Sourdough Microbial Ecology Across a Whey Protein Gradient: A 7-Day Fermentation Study. Bachelor's Thesis, Biology.

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Abstract

The supervisor and/or the author did not authorize public publication of the thesis.

Item Type:	Thesis (Bachelor's Thesis)
Supervisor name:	Hackl, T.
Degree programme:	Biology
Thesis type:	Bachelor's Thesis
Language:	English
Date Deposited:	20 Jun 2025 12:38
Last Modified:	20 Jun 2025 12:38
URI:	https://fse.studenttheses.ub.rug.nl/id/eprint/35418

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