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Publications by Michela Verni

Wasted Bread as Substrate for the Cultivation of Starters for the Food Industry

Frontiers in Microbiology

English

Improvement of the Protein Quality of Wheat Bread Through Faba Bean Sourdough Addition

LWT - Food Science and Technology

English

Sourdough-Type Propagation of Faba Bean Flour: Dynamics of Microbial Consortia and Biochemical Implications

International Journal of Food Microbiology

English

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