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Valorisation of soy by-products as substrate for food ingredients containing l. casei through solid state fermentation
Castellanos Fuentes, Adriana P., Genevois, Carolina E., Flores, Silvia K., de Escalada Pla, Marina F.Journal:
LWT
DOI:
10.1016/j.lwt.2020.109779
Date:
June, 2020
File:
PDF, 1.54 MB
2020