Cite
HARVARD Citation
Mihaly Cozmuta, L. et al. (2022). Insights into the fermentation process of fresh and frozen dough bread made with alginate-immobilized S. cerevisiae yeast cells. Journal of cereal science. p. . [Online].
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Mihaly Cozmuta, L. et al. (2022). Insights into the fermentation process of fresh and frozen dough bread made with alginate-immobilized S. cerevisiae yeast cells. Journal of cereal science. p. . [Online].