Application of whey of Mozzarella di Bufala Campana fermented by lactic acid bacteria as a bread biopreservative agent

  1. Luz, C.
  2. Quiles, J.M.
  3. Romano, R.
  4. Blaiotta, G.
  5. Rodríguez, L.
  6. Meca, G.
Journal:
International Journal of Food Science and Technology

ISSN: 1365-2621,  0950-5423

Year of publication: 2021

Volume: 56

Issue: 9

Pages: 4585-4593

Type: Article

DOI: 10.1111/IJFS.15092 GOOGLE SCHOLAR lock_openOpen access editor
Data source: Scopus