How do nutrient changes impact the microbial communities in sourdough starters?

By Alexandra Anna Taraboletti
Backed by James Guppenberger, Dee Owens, Nicole Sharpe, Afiya Fredericks, David Lang, Pelle Wessman, and Amy Collette
University of the District of ColumbiaBiologyChemistry
$140
Raised of $4,945 Goal
3%
Ended on 5/06/21
Campaign Ended
  • $140
    pledged
  • 3%
    funded
  • Finished
    on 5/06/21

Lab Notes

End of Funding Campaign
May 6, 2021
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  • 0
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