검색결과 : 2건
| No. | Article |
|---|---|
| 1 |
Technological Performance and Selection of Lactic Acid Bacteria Isolated from Argentinian Grains as Starters for Wheat Sourdough Lancetti R, Sciarini L, Perez GT, Salvucci E Current Microbiology, 78(1), 255, 2021 |
| 2 |
Incorporation of several additives into gluten free breads: Effect on dough properties and bread quality Sciarini LS, Ribotta PD, Leon AE, Perez GT Journal of Food Engineering, 111(4), 590, 2012 |