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Journal: Fermentation, 2020
Volume: 6
Number: 2
Article:
Evaluation of the Fermentation Dynamics of Commercial Baker’s Yeast in Presence of Pistachio Powder to Produce Lysine-Enriched Breads
Authors:
by
Antonio Alfonzo, Raimondo Gaglio, Marcella Barbera, Nicola Francesca, Giancarlo Moschetti and Luca Settanni
Link:
https://www.mdpi.com/2311-5637/6/1/2
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