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.
Revista:
Food Bioscience

ISSN: 2212-4306,  2212-4292

Ano de publicación: 2024

Volume: 58

Tipo: Artigo

DOI: 10.1016/J.FBIO.2024.103703 GOOGLE SCHOLAR lock_openAcceso aberto editor
Fonte de datos: Scopus