A natural strategy to improve the shelf life of the loaf bread against toxigenic fungi: The employment of fermented whey powder

  1. Luz, C.
  2. Rodriguez, L.
  3. Romano, R.
  4. Mañes, J.
  5. Meca, G.
Journal:
International Journal of Dairy Technology

ISSN: 1471-0307,  1364-727X

Year of publication: 2020

Volume: 73

Issue: 1

Pages: 88-97

Type: Article

DOI: 10.1111/1471-0307.12660 GOOGLE SCHOLAR
Data source: Scopus