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.

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DOI: 10.3390/FOODS13060951 GOOGLE SCHOLAR lock_openOpen access editor

Data source: Scopus