The use of antifungal oat‐sourdough lactic acid bacteria...

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Journal of Food Safety 2020 / 12

The use of antifungal oat‐sourdough lactic acid bacteria to improve safety and technological functionalities of the supplemented wheat bread

Hajinia, Fahimeh, Sadeghi, Alireza, Sadeghi Mahoonak, Alireza
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Journal:
Journal of Food Safety
DOI:
10.1111/jfs.12873
Date:
December, 2020
File:
PDF, 1.66 MB
2020
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