1. Shelf-life extension of leavened bakery products by using bio-protective cultures and type-III sourdough. (1st March 2023) Authors: Calasso, Maria; Marzano, Marinella; Caponio, Giusy Rita; Celano, Giuseppe; Fosso, Bruno; Calabrese, Francesco Maria; De Palma, Domenico; Vacca, Mirco; Notario, Elisabetta; Pesole, Graziano; De Angelis, Maria; De Leo, Francesca Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 177(2023) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗