首页|Effect of wheat bran sourdough with exopolysaccharide producing Lactobacillus plantarum (NR_104573.1) on quality of pan bread during shelf life (Retraction of Vol 111, Pg 158, 2019)

Effect of wheat bran sourdough with exopolysaccharide producing Lactobacillus plantarum (NR_104573.1) on quality of pan bread during shelf life (Retraction of Vol 111, Pg 158, 2019)

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  • NSTL
  • Elsevier

Abedfar, Abbas、Hosseininezhad, Marzieh、Corsetti, Aldo

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Res Inst Food Sci & Technol RIFST, Dept Food Biotechnol, Mashhad, Razavi Khorasan, Iran

Univ Teramo TE, Fac BioSci & Technol Food Agr & Environm, Teramo, Italy

2021

10.1016/j.lwt.2021.110972

LWT-Food Science & Technology

LWT-Food Science & Technology

ISSN：0023-6438
年,卷(期)：2021.140
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