Nutritional and quality aspects of wheat sourdough bread using L. luteus and L. angustifolius flours fermented by Pedioccocus acidilactici

出版年份 2011 全文链接

标题

作者

关键词

出版物

Volume 46, Issue 8, Pages 1724-1733

出版商

Wiley

发表日期

2011-06-06

DOI

10.1111/j.1365-2621.2011.02668.x

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