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.
Revue:
Food Bioscience

ISSN: 2212-4306,  2212-4292

Année de publication: 2024

Volumen: 58

Type: Article

DOI: 10.1016/J.FBIO.2024.103703 GOOGLE SCHOLAR lock_openAccès ouvert editor
La source de données: Scopus