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.
Aldizkaria:
Food Bioscience

ISSN: 2212-4306,  2212-4292

Argitalpen urtea: 2024

Alea: 58

Mota: Artikulua

DOI: 10.1016/J.FBIO.2024.103703 GOOGLE SCHOLAR lock_openSarbide irekia editor
Datuen iturria: Scopus