ArticleBiomolecules2020
Exploitation of Lactic Acid Bacteria and Baker's Yeast as Single or Multiple Starter Cultures of Wheat Flour Dough Enriched with Soy Flour.
Bernadette-Emőke Teleky et al.PubMed ↗Full text ↗Publisher ↗
No numbers read from the abstract.
29 papers cite it
this papercites it