Information for "Diversity and technological potential of lactic acid bacteria of wheat flours."
Basic information
| Display title | Diversity and technological potential of lactic acid bacteria of wheat flours. |
| Default sort key | Diversity and technological potential of lactic acid bacteria of wheat flours. |
| Page length (in bytes) | 128 |
| Page ID | 3190 |
| Page content language | English (en) |
| Page content model | wikitext |
| Indexing by robots | Allowed |
| Number of redirects to this page | 0 |
| Counted as a content page | Yes |
Page protection
| Edit | Allow all users (infinite) |
| Move | Allow all users (infinite) |
Edit history
| Page creator | Nick (talk | contribs) |
| Date of page creation | 22:47, 15 September 2015 |
| Latest editor | Matt (talk | contribs) |
| Date of latest edit | 12:56, 7 June 2020 |
| Total number of edits | 4 |
| Total number of distinct authors | 2 |
| Recent number of edits (within past 90 days) | 0 |
| Recent number of distinct authors | 0 |