Characterization of a Fermented Beverage from Discarded Bread Flour Using Two Commercial Probiotics Starters

  1. Sigüenza-Andrés, T.
  2. Mateo, J.
  3. Rodríguez-Nogales, J.M.
  4. Gómez, M.
  5. Caro, I.
Revista:
Foods

ISSN: 2304-8158

Any de publicació: 2024

Volum: 13

Número: 6

Tipus: Article

DOI: 10.3390/FOODS13060951 GOOGLE SCHOLAR lock_openAccés obert editor
Font de les dades: Scopus