Persistence of a mixed lactic acid bacterial starter culture during lysine fortification of sourdough breads by addition of pistachio powder
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Persistence of a mixed lactic acid bacterial starter culture during lysine fortification of sourdough breads by addition of pistachio powder
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scientific article published on 17 October 2019
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Persistence of a mixed lactic ...... y addition of pistachio powder
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type
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Persistence of a mixed lactic ...... y addition of pistachio powder
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prefLabel
Persistence of a mixed lactic ...... y addition of pistachio powder
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P2093
P356
P1433
P1476
Persistence of a mixed lactic ...... y addition of pistachio powder
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P2093
Antonio Alfonzo
Giancarlo Moschetti
Luca Settanni
Marcella Barbera
Nicola Francesca
Raimondo Gaglio
P304
P356
10.1016/J.FM.2019.103349
P577
2019-10-17T00:00:00Z