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Journal: Fermentation, 2018
Volume: 4
Number: 61
61
Article: Performances of Different Metabolic Lactobacillus Groups During the Fermentation of Pizza Doughs Processed from Semolina
Authors: by Raimondo Gaglio, Antonio Alfonzo, Noemi Polizzotto, Onofrio Corona, Nicola Francesca, Giuseppe Russo, Giancarlo Moschetti and Luca Settanni
Link: https://www.mdpi.com/2311-5637/4/3/61

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