☆ 4.7 Article

Whey fermented by using Lactobacillus plantarum strains: A promising approach to increase the shelf life of pita bread

JOURNAL OF DAIRY SCIENCE (2020)

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Journal

JOURNAL OF DAIRY SCIENCE
Volume 103, Issue 7, Pages 5906-5915

Publisher

ELSEVIER SCIENCE INC
DOI: 10.3168/jds.2019-17547

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Categories

Agriculture, Dairy & Animal Science Food Science & Technology

Funding

  1. Spanish Ministry of Economy and Competitiveness [AGL2016-77610R]
  2. Generalitat Valenciana [2018/126]
  3. pre PhD program of University of Valencia (Atraccio de Talent)

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