Cite
HARVARD Citation
Calasso, M. et al. (2023). Shelf-life extension of leavened bakery products by using bio-protective cultures and type-III sourdough. Lebensmittel-Wissenschaft + Technologie =. p. . [Online].
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Calasso, M. et al. (2023). Shelf-life extension of leavened bakery products by using bio-protective cultures and type-III sourdough. Lebensmittel-Wissenschaft + Technologie =. p. . [Online].