Effect of Lactobacillus brevis-based bioingredient and bran on microbiological, physico-chemical and textural quality of yeast-leavened bread during storage
| Autor: | Valerio, Francesca, Di Biase, Mariaelena, Caputo, Leonardo, Creanza, Teresa M., Ancona, Nicola, Visconti, Angelo, Lavermicocca, Paola |
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| Zdroj: | In Innovative Food Science and Emerging Technologies October 2014 25:2-8 |
| Databáze: | ScienceDirect |
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