Cite
HARVARD Citation
Luz, C. et al. (2020). A natural strategy to improve the shelf life of the loaf bread against toxigenic fungi: The employment of fermented whey powder. International journal of dairy technology. pp. 88-97. [Online].
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Luz, C. et al. (2020). A natural strategy to improve the shelf life of the loaf bread against toxigenic fungi: The employment of fermented whey powder. International journal of dairy technology. pp. 88-97. [Online].