Whey fermented by using Lactobacillus plantarum strains: A promising approach to increase the shelf life of pita bread
ISSN: 1525-3198, 0022-0302
Année de publication: 2020
Volumen: 103
Número: 7
Pages: 5906-5915
Type: Article
ISSN: 1525-3198, 0022-0302
Année de publication: 2020
Volumen: 103
Número: 7
Pages: 5906-5915
Type: Article