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.
Revue:
Foods

ISSN: 2304-8158

Année de publication: 2024

Volumen: 13

Número: 6

Type: Article

DOI: 10.3390/FOODS13060951 GOOGLE SCHOLAR lock_openAccès ouvert editor
La source de données: Scopus