Mixture for forming liquid or dried flour dough and leavened baked goods comprises specific lactic acid bacteria strains of Lactobacillus sanfranciscensis and Lactobacillus plantarum / Giuliani, G; Benedusi, A; DI CAGNO, R; Rizzello, Cg; DE ANGELIS, M; Gobbetti, M; Cassone, A. - (2010).
Mixture for forming liquid or dried flour dough and leavened baked goods comprises specific lactic acid bacteria strains of Lactobacillus sanfranciscensis and Lactobacillus plantarum
RIZZELLO CG;
2010
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