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.
Aldizkaria:
International Journal of Dairy Technology

ISSN: 1471-0307,  1364-727X

Argitalpen urtea: 2020

Alea: 73

Zenbakia: 1

Orrialdeak: 88-97

Mota: Artikulua

DOI: 10.1111/1471-0307.12660 GOOGLE SCHOLAR
Datuen iturria: Scopus