Article Versions Notes

Alfonzo A, Gaglio R, Barbera M, Francesca N, Moschetti G, Settanni L. Evaluation of the Fermentation Dynamics of Commercial Baker’s Yeast in Presence of Pistachio Powder to Produce Lysine-Enriched Breads. Fermentation. 2020; 6(1):2. https://doi.org/10.3390/fermentation6010002

Alfonzo, Antonio, Raimondo Gaglio, Marcella Barbera, Nicola Francesca, Giancarlo Moschetti, and Luca Settanni. 2020. "Evaluation of the Fermentation Dynamics of Commercial Baker’s Yeast in Presence of Pistachio Powder to Produce Lysine-Enriched Breads" Fermentation 6, no. 1: 2. https://doi.org/10.3390/fermentation6010002

Alfonzo, A., Gaglio, R., Barbera, M., Francesca, N., Moschetti, G., & Settanni, L. (2020). Evaluation of the Fermentation Dynamics of Commercial Baker’s Yeast in Presence of Pistachio Powder to Produce Lysine-Enriched Breads. Fermentation, 6(1), 2. https://doi.org/10.3390/fermentation6010002