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Elsevier, Food Research International, (116), p. 973-984, 2019

DOI: 10.1016/j.foodres.2018.09.035

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Stability, sensory attributes and acceptance of panettones elaborated with Lactobacillus fermentum IAL 4541 and Wickerhamomyces anomallus IAL 4533

Journal article published in 2018 by Raquel Facco Stefanello, Raquel Facco Stefanello, Elizabeth Harumi Nabeshima ORCID, Aline de Oliveira Garcia, Rosane Teresinha Heck, Marcelo Valle Garcia, Marcelo Valle Garcia, Leadir Lucy Martins Fries, Leadir Lucy Martins Fries, Marina Venturini Copetti, Marina Venturini Copetti
This paper was not found in any repository, but could be made available legally by the author.
This paper was not found in any repository, but could be made available legally by the author.

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