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Improving the functional and sensorial profile of cereal-based fermentedfoods by selecting Lactobacillus plantarum strains
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| 0001.PDF | PDF | 3 MB | ڕاپەر عوسمان عوزێری | 09-08-2024 | 12 |
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Kurdipedia.org (2008 - 2024) version: 16 | Contact | CSS3 | HTML5 | Page generation time: 0.078 second(s)!
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