Revalorization of rice bran as a potential ingredient for reducing fungal contamination in bread by lactic acid bacterial fermentation

  1. Dopazo, V.
  2. Musto, L.
  3. Nazareth, T.D.M.
  4. Lafuente, C.
  5. Meca, G.
  6. Luz, C.
Zeitschrift:
Food Bioscience

ISSN: 2212-4306,  2212-4292

Datum der Publikation: 2024

Ausgabe: 58

Art: Artikel

DOI: 10.1016/J.FBIO.2024.103703 GOOGLE SCHOLAR lock_openOpen Access editor
Datenquelle: Scopus