Evaluation of shelf life and technological properties of bread elaborated with lactic acid bacteria fermented whey as a bio-preservation ingredient

  1. Dopazo, V.
  2. Illueca, F.
  3. Luz, C.
  4. Musto, L.
  5. Moreno, A.
  6. Calpe, J.
  7. Meca, G.
Zeitschrift:
LWT

ISSN: 0023-6438

Datum der Publikation: 2023

Ausgabe: 174

Art: Artikel

DOI: 10.1016/J.LWT.2023.114427 GOOGLE SCHOLAR lock_openOpen Access editor
Datenquelle: Scopus