Cite
HARVARD Citation
Cavallo, N. et al. (2017). Microbial cell-free extracts affect the biochemical characteristics and sensorial quality of sourdough bread. Food chemistry. pp. 159-168. [Online].
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Cavallo, N. et al. (2017). Microbial cell-free extracts affect the biochemical characteristics and sensorial quality of sourdough bread. Food chemistry. pp. 159-168. [Online].