Cite
HARVARD Citation
Luz, C. et al. (2021). Application of whey of Mozzarella di Bufala Campana fermented by lactic acid bacteria as a bread biopreservative agent. International journal of food science & technology. pp. 4585-4593. [Online].
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Luz, C. et al. (2021). Application of whey of Mozzarella di Bufala Campana fermented by lactic acid bacteria as a bread biopreservative agent. International journal of food science & technology. pp. 4585-4593. [Online].