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Publication | Open Access

Development of a method for the direct fermentation of semolina by selected sourdough lactic acid bacteria

DOIFull Paper Access

60

Citations

52

References

2016

Year

Antonio Alfonzo, Valeria Urso, Onofrio Corona, Nicola Francesca, Gaetano Amato, Luca Settanni, Giuseppe Di Miceli
International Journal of Food Microbiology

References

YearCitations

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