Difference between revisions of "Diversity and technological potential of lactic acid bacteria of wheat flours."
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[[Bibliography|← Bibliography]] | [[Bibliography|← Bibliography]] | ||
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<pdf>Alfonzo2013Diversityandtechnologicalpotentialoflacticacidbacteriaofwheatflours.pdf</pdf> | <pdf>Alfonzo2013Diversityandtechnologicalpotentialoflacticacidbacteriaofwheatflours.pdf</pdf> | ||
Latest revision as of 12:56, 7 June 2020