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Journal: Foods, 2025
Volume: 14
Number: 469
469
Article: Microbial Ecology and Nutritional Features in Liquid Sourdough Containing Hemp Flour Fermented by Lactic Acid Bacterial Strains
Authors: by Mariaelena Di Biase, Daniel Scicchitano, Francesca Valerio, Stella Lisa Lonigro, Valentina Cifarelli, Giorgia Ostante, Isabella D’Antuono, Marco Candela and Massimo Ferrara
Link: https://www.mdpi.com/2304-8158/14/3/469

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