Article Versions Notes

Fois S, Tolu V, Sanna V, Loddo A, Sanna M, Piu PP, Piras D, Roggio T, Catzeddu P. Valorizing Carasau Bread Residue Through Sourdough Fermentation: From Bread Waste to Bread Taste. Microorganisms. 2025; 13(8):1745. https://doi.org/10.3390/microorganisms13081745

Fois, Simonetta, Valentina Tolu, Vanna Sanna, Antonio Loddo, Manuela Sanna, Piero Pasqualino Piu, Daniela Piras, Tonina Roggio, and Pasquale Catzeddu. 2025. "Valorizing Carasau Bread Residue Through Sourdough Fermentation: From Bread Waste to Bread Taste" Microorganisms 13, no. 8: 1745. https://doi.org/10.3390/microorganisms13081745

Fois, S., Tolu, V., Sanna, V., Loddo, A., Sanna, M., Piu, P. P., Piras, D., Roggio, T., & Catzeddu, P. (2025). Valorizing Carasau Bread Residue Through Sourdough Fermentation: From Bread Waste to Bread Taste. Microorganisms, 13(8), 1745. https://doi.org/10.3390/microorganisms13081745