Antifungal activity of sourdough fermented wheat germ used as an ingredient for bread making

Title
Antifungal activity of sourdough fermented wheat germ used as an ingredient for bread making
Authors
Keywords
-
Journal
FOOD CHEMISTRY
Volume 127, Issue 3, Pages 952-959
Publisher
Elsevier BV
Online
2011-01-26
DOI
10.1016/j.foodchem.2011.01.063

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