Cite
HARVARD Citation
Gaglio, R. et al. (2020). Persistence of a mixed lactic acid bacterial starter culture during lysine fortification of sourdough breads by addition of pistachio powder. Food microbiology. p. . [Online].
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Gaglio, R. et al. (2020). Persistence of a mixed lactic acid bacterial starter culture during lysine fortification of sourdough breads by addition of pistachio powder. Food microbiology. p. . [Online].