Whey fermented by using Lactobacillus plantarum strains: A promising approach to increase the shelf life of pita bread

  1. Izzo, L.
  2. Luz, C.
  3. Ritieni, A.
  4. Mañes, J.
  5. Meca, G.
Journal:
Journal of Dairy Science

ISSN: 1525-3198,  0022-0302

Year of publication: 2020

Volume: 103

Issue: 7

Pages: 5906-5915

Type: Article

DOI: 10.3168/JDS.2019-17547 GOOGLE SCHOLAR
Data source: Scopus