Published in

Elsevier, Food Chemistry, (237), p. 159-168

DOI: 10.1016/j.foodchem.2017.05.089

Links

Tools

Export citation

Search in Google Scholar

Microbial cell-free extracts affect the biochemical characteristics and sensorial quality of sourdough bread

Journal article published in 2017 by Noemi Cavallo, Maria De Angelis, Maria Calasso, Maurizio Quinto ORCID, Annalisa Mentana, Fabio Minervini ORCID, Stefan Cappelle, Marco Gobbetti
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.

Full text: Unavailable

Green circle
Preprint: archiving allowed
Upload
Orange circle
Postprint: archiving restricted
Upload
Red circle
Published version: archiving forbidden
Policy details
Data provided by SHERPA/RoMEO