Effect of baking conditions and storage on the viability of Lactobacillus plantarum supplemented to bread

标题
Effect of baking conditions and storage on the viability of Lactobacillus plantarum supplemented to bread
作者
关键词
-
出版物
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 87, Issue -, Pages 318-325
出版商
Elsevier BV
发表日期
2017-09-08
DOI
10.1016/j.lwt.2017.09.005

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