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.
Revue:
International Journal of Dairy Technology

ISSN: 1471-0307,  1364-727X

Année de publication: 2020

Volumen: 73

Número: 1

Pages: 88-97

Type: Article

DOI: 10.1111/1471-0307.12660 GOOGLE SCHOLAR
La source de données: Scopus