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.

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DOI: 10.1016/J.FBIO.2024.103703 GOOGLE SCHOLAR lock_openOpen access editor

Data source: Scopus