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.
Revue:
Foods

ISSN: 2304-8158

Année de publication: 2023

Volumen: 12

Número: 4

Type: Article

DOI: 10.3390/FOODS12040864 GOOGLE SCHOLAR lock_openAccès ouvert editor
La source de données: Scopus