Application of whey of Mozzarella di Bufala Campana fermented by lactic acid bacteria as a bread biopreservative agent
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Application of whey of Mozzarella di Bufala Campana fermented by lactic acid bacteria as a bread biopreservative agent

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Application of whey of Mozzarella di Bufala Campana fermented by lactic acid bacteria as a bread biopreservative agent

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Luz Minguez, Carlos; Quiles Beses, Juan Manuel; Romano, Raffaele; Blaiotta, Giuseppe; Rodriguez, Lorena; Meca, Giussepe
This document is a artículoDate2021

    Luz Minguez, Carlos Quiles Beses, Juan Manuel Romano, Raffaele Blaiotta, Giuseppe Rodriguez, Lorena Meca, Giussepe 2021 Application of whey of Mozzarella di Bufala Campana fermented by lactic acid bacteria as a bread biopreservative agent International Journal of Food Science and Technology
https://doi.org/10.1111/ijfs.15092

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