Optimization of lactic ferment with quinoa flour as bio-preservative alternative for packed bread
Crossref DOI link: https://doi.org/10.1007/s00253-015-6473-9
Published Online: 2015-03-12
Published Print: 2015-05
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Dallagnol, Andrea Micaela
Pescuma, Micaela
Rollán, Graciela
Torino, María Inés
de Valdez, Graciela Font
Text and Data Mining valid from 2015-03-12