Article Versions Notes

De Bellis P, Rizzello CG, Sisto A, Valerio F, Lonigro SL, Conte A, Lorusso V, Lavermicocca P. Use of a Selected Leuconostoc Citreum Strain as a Starter for Making a “Yeast-Free” Bread. Foods. 2019; 8(2):70. https://doi.org/10.3390/foods8020070

De Bellis, Palmira, Carlo Giuseppe Rizzello, Angelo Sisto, Francesca Valerio, Stella Lisa Lonigro, Amalia Conte, Valeria Lorusso, and Paola Lavermicocca. 2019. "Use of a Selected Leuconostoc Citreum Strain as a Starter for Making a “Yeast-Free” Bread" Foods 8, no. 2: 70. https://doi.org/10.3390/foods8020070

De Bellis, P., Rizzello, C. G., Sisto, A., Valerio, F., Lonigro, S. L., Conte, A., Lorusso, V., & Lavermicocca, P. (2019). Use of a Selected Leuconostoc Citreum Strain as a Starter for Making a “Yeast-Free” Bread. Foods, 8(2), 70. https://doi.org/10.3390/foods8020070