Evaluating the effects of lactic acid bacteria and olive...

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Gene Reports 2020 / 8

Evaluating the effects of lactic acid bacteria and olive leaf extract on the quality of gluten-free bread

Moghaddam, Mozhdeh Tehrani, Jalali, Hossein, Nafchi, Abdolreza Mohammadi, Nouri, Leila
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Journal:
Gene Reports
DOI:
10.1016/j.genrep.2020.100771
Date:
August, 2020
File:
PDF, 835 KB
2020
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