Article Versions Notes

Demarinis C, Montemurro M, Torreggiani A, Pontonio E, Verni M, Rizzello CG. Use of Selected Lactic Acid Bacteria and Carob Flour for the Production of a High-Fibre and “Clean Label” Plant-Based Yogurt-like Product. Microorganisms. 2023; 11(6):1607. https://doi.org/10.3390/microorganisms11061607

Demarinis, Chiara, Marco Montemurro, Andrea Torreggiani, Erica Pontonio, Michela Verni, and Carlo Giuseppe Rizzello. 2023. "Use of Selected Lactic Acid Bacteria and Carob Flour for the Production of a High-Fibre and “Clean Label” Plant-Based Yogurt-like Product" Microorganisms 11, no. 6: 1607. https://doi.org/10.3390/microorganisms11061607

Demarinis, C., Montemurro, M., Torreggiani, A., Pontonio, E., Verni, M., & Rizzello, C. G. (2023). Use of Selected Lactic Acid Bacteria and Carob Flour for the Production of a High-Fibre and “Clean Label” Plant-Based Yogurt-like Product. Microorganisms, 11(6), 1607. https://doi.org/10.3390/microorganisms11061607