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Journal: FermentationVolume: 10Number: 68
Article: Non-Conventional Yeasts from Mozzarella Cheese Whey and Artisanal Sourdoughs: Leavening Capacity and Impact on Bread Sensory Profile
  • Authors:
  • Floriana Boscaino 1,†,
  • Elena Ionata 2,† and
  • Alida Sorrentino 1,*
  • et al.
Link: https://www.mdpi.com/2311-5637/10/1/68

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