Bread Biopreservation through the Addition of Lactic Acid Bacteria in Sourdough

  1. Illueca, F.
  2. Moreno, A.
  3. Calpe, J.
  4. Nazareth, T.D.M.
  5. Dopazo, V.
  6. Meca, G.
  7. Quiles, J.M.
  8. Luz, C.
Revista:
Foods

ISSN: 2304-8158

Any de publicació: 2023

Volum: 12

Número: 4

Tipus: Article

DOI: 10.3390/FOODS12040864 GOOGLE SCHOLAR lock_openAccés obert editor
Font de les dades: Scopus