Preventing of bread mould spoilage and reducing the use of calcium propionate in bread by using antifungal lactic acid bacteria
European Food Science and Engineering, vol.3, no.1, pp.11-17, 2022 (Peer-Reviewed Journal)
- Publication Type: Article / Article
- Volume: 3 Issue: 1
- Publication Date: 2022
- Doi Number: 10.55147/efse.
- Journal Name: European Food Science and Engineering
- Page Numbers: pp.11-17
- Ondokuz Mayıs University Affiliated: Yes