Cite
HARVARD Citation
Iosca, G. et al. (2023). Valorization of wheat bread waste and cheese whey through cultivation of lactic acid bacteria for bio-preservation of bakery products. Lebensmittel-Wissenschaft + Technologie =. p. . [Online].
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Iosca, G. et al. (2023). Valorization of wheat bread waste and cheese whey through cultivation of lactic acid bacteria for bio-preservation of bakery products. Lebensmittel-Wissenschaft + Technologie =. p. . [Online].