Stability, sensory attributes and acceptance of panettones elaborated with Lactobacillus fermentum IAL 4541 and Wickerhamomyces anomallus IAL 4533

Published 2018 View Full Article

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Title
Stability, sensory attributes and acceptance of panettones elaborated with Lactobacillus fermentum IAL 4541 and Wickerhamomyces anomallus IAL 4533
Authors
Keywords
-
Journal
FOOD RESEARCH INTERNATIONAL
Volume -, Issue -, Pages -
Publisher
Elsevier BV
Online
2018-09-14
DOI
10.1016/j.foodres.2018.09.035

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