A natural strategy to improve the shelf life of the loaf bread against toxigenic fungi: The employment of fermented whey powder
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Title
A natural strategy to improve the shelf life of the loaf bread against toxigenic fungi: The employment of fermented whey powder
Authors
Keywords
-
Journal
INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY
Volume -, Issue -, Pages -
Publisher
Wiley
Online
2019-10-10
DOI
10.1111/1471-0307.12660
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