Bautista-Espinoza, P.I.; Falciano, A.; Reynoso-Camacho, R.; Mares-Mares, E.; Amaya-Llamo, S.L.; Regalado-González, C.; Di Pierro, P.
Use of Agave Bagasse and Lactococcus lactis in Sourdough Production: Drying Effects on Bioactive Compounds. Foods 2025, 14, 1748.
https://doi.org/10.3390/foods14101748
AMA Style
Bautista-Espinoza PI, Falciano A, Reynoso-Camacho R, Mares-Mares E, Amaya-Llamo SL, Regalado-González C, Di Pierro P.
Use of Agave Bagasse and Lactococcus lactis in Sourdough Production: Drying Effects on Bioactive Compounds. Foods. 2025; 14(10):1748.
https://doi.org/10.3390/foods14101748
Chicago/Turabian Style
Bautista-Espinoza, Paola Itzel, Aniello Falciano, RosalÃa Reynoso-Camacho, Everardo Mares-Mares, Silvia Lorena Amaya-Llamo, Carlos Regalado-González, and Prospero Di Pierro.
2025. "Use of Agave Bagasse and Lactococcus lactis in Sourdough Production: Drying Effects on Bioactive Compounds" Foods 14, no. 10: 1748.
https://doi.org/10.3390/foods14101748
APA Style
Bautista-Espinoza, P. I., Falciano, A., Reynoso-Camacho, R., Mares-Mares, E., Amaya-Llamo, S. L., Regalado-González, C., & Di Pierro, P.
(2025). Use of Agave Bagasse and Lactococcus lactis in Sourdough Production: Drying Effects on Bioactive Compounds. Foods, 14(10), 1748.
https://doi.org/10.3390/foods14101748
