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Application of whey of Mozzarella di Bufala Campana fermented by lactic acid bacteria as a bread bio‐preservative agent
Application of whey of Mozzarella di Bufala Campana fermented by lactic acid bacteria as a bread bio‐preservative agent
2021
Carlos Luz
Juan Manuel Quiles
Raffaele Romano
G. Blaiotta
L Rodríguez
G. Meca
Keywords:
Bacteria
Food science
Fermentation
Chemistry
Lactic acid
Preservative
Correction
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