Antifungal activity of wheat-flour sourdough (Type II) from two different Lactobacillus in vitro and bread
Author:
Funder
Consejo Nacional de Ciencia y Tecnología
Universidad de las Américas Puebla
Publisher
Elsevier BV
Subject
Food Science
Reference35 articles.
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5. Sourdough technology-A traditional way for wholesome foods: A review;Chavan;Comprehensive Reviews in Food Science and Food Safety,2011
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