Antifungal activity and shelf life extension of loaf bread produced with sourdough fermented by Lactobacillus strains
Luz, C., D'Opazo, V., Mañes, J., Meca, G.Language:
english
Journal:
Journal of Food Processing and Preservation
DOI:
10.1111/jfpp.14126
Date:
July, 2019
File:
PDF, 483 KB
english, 2019