Effect of Sourdough with Exopolysaccharide (EPS)-Producing Lactic Acid Bacteria (LAB) on Sensory Quality of Bread during Shelf Life
Crossref DOI link: https://doi.org/10.1007/s11947-014-1434-3
Published Online: 2014-11-25
Published Print: 2015-03
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Di Monaco, R.
Torrieri, E.
Pepe, O.
Masi, P.
Cavella, S.
Text and Data Mining valid from 2014-11-25