Research article
Technological Feature Assessment of Lactic Acid Bacteria Isolated from Cricket Powder’s Spontaneous Fermentation as Potential Starters for Cricket-Wheat Bread Production / Galli, Viola; Venturi, Manuel; Pini, Niccolò; Granchi, Lisa. - In: FOODS. - ISSN 2304-8158. - ELETTRONICO. - 9:(2020), pp. 1-16. [10.3390/foods9091322]
Technological Feature Assessment of Lactic Acid Bacteria Isolated from Cricket Powder’s Spontaneous Fermentation as Potential Starters for Cricket-Wheat Bread Production
Galli, Viola;Pini, Niccolò;Granchi, Lisa
2020
Abstract
Research article
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