Skip to main content

Dopazo, V., Musto, L., Nazareth, T. de M., Lafuente, C., Meca, G., & Luz, C. (2024). Revalorization of rice bran as a potential ingredient for reducing fungal contamination in bread by lactic acid bacterial fermentation. Food Bioscience, 58(January), 103703.

Dopazo, V., Musto, L., Nazareth, T. de M., Lafuente, C., Meca, G., & Luz, C. (2024). Revalorization of rice bran as a potential ingredient for reducing fungal contamination in bread by lactic acid bacterial fermentation. Food Bioscience, 58(January), 103703.