✦ LIBER ✦
Effect of Lactobacillus brevis-based bioingredient and bran on microbiological, physico-chemical and textural quality of yeast-leavened bread during storage
✍ Scribed by Valerio, Francesca; Di Biase, Mariaelena; Caputo, Leonardo; Creanza, Teresa M.; Ancona, Nicola; Visconti, Angelo; Lavermicocca, Paola
- Book ID
- 121216445
- Publisher
- Elsevier Science
- Year
- 2014
- Tongue
- English
- Weight
- 350 KB
- Volume
- 25
- Category
- Article
- ISSN
- 1466-8564
No coin nor oath required. For personal study only.