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Chemical and nutritional properties of white bread leavened..:
Bottani, Michela
;
Brasca, Milena
;
Ferraretto, Anita
...
Journal of Functional Foods. 45 (2018) - p. 330-338 , 2018
Link:
https://doi.org/10.1016/j.jff.2018.04.030
RT Journal T1
Chemical and nutritional properties of white bread leavened by lactic acid bacteria
UL https://suche.suub.uni-bremen.de/peid=cr-10.1016_j.jff.2018.04.030&Exemplar=1&LAN=DE A1 Bottani, Michela A1 Brasca, Milena A1 Ferraretto, Anita A1 Cardone, Gaetano A1 Casiraghi, Maria Cristina A1 Lombardi, Giovanni A1 De Noni, Ivano A1 Cattaneo, Stefano A1 Silvetti, Tiziana PB Elsevier BV YR 2018 SN 1756-4646 JF Journal of Functional Foods VO 45 SP 330 OP 338 LK http://dx.doi.org/https://doi.org/10.1016/j.jff.2018.04.030 DO https://doi.org/10.1016/j.jff.2018.04.030 SF ELIB - SuUB Bremen
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