Microbial cell-free extracts affect the biochemical characteristics and sensorial quality of sourdough bread
Cavallo, Noemi, De Angelis, Maria, Calasso, Maria, Quinto, Maurizio, Mentana, Annalisa, Minervini, Fabio, Cappelle, Stefan, Gobbetti, MarcoМова:
english
Журнал:
Food Chemistry
DOI:
10.1016/j.foodchem.2017.05.089
Date:
May, 2017
Файл:
PDF, 1.12 MB
english, 2017
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