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Developing lactic acid bacteria starter cultures for wholemeal rye flour bread with improved functionality, nutritional value, taste, appearance and safety
- Dorota Litwinek,
- Jakub Boreczek,
- Halina Gambuś,
- Krzysztof Buksa,
- Wiktor Berski,
- Magdalena Kowalczyk
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- Published: January 14, 2022
- https://doi.org/10.1371/journal.pone.0261677