Published in
Elsevier, LWT - Food Science and Technology, (177), p. 114587, 2023
DOI: 10.1016/j.lwt.2023.114587
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Shelf-life extension of leavened bakery products by using bio-protective cultures and type-III sourdough
Journal article published in 2023 by
Maria Calasso,
Marinella Marzano,
Giusy Rita Caponio 
,
Giuseppe Celano,
Bruno Fosso,
Francesco Maria Calabrese,
Domenico De Palma,
Mirco Vacca ,
Elisabetta Notario,
Graziano Pesole,
Maria De Angelis,
Francesca De Leo
,
Giuseppe Celano,
Bruno Fosso,
Francesco Maria Calabrese,
Domenico De Palma,
Mirco Vacca ,
Elisabetta Notario,
Graziano Pesole,
Maria De Angelis,
Francesca De Leo
This paper is made freely available by the publisher.
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