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For: Corsetti A, Gobbetti M, De Marco B, Balestrieri F, Paoletti F, Russi L, Rossi J. Combined effect of sourdough lactic acid bacteria and additives on bread firmness and staling. J Agric Food Chem 2000;48:3044-3051. [PMID: 10898663 DOI: 10.1021/jf990853e] [Citation(s) in RCA: 143] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/23/2023]

For:	Corsetti A, Gobbetti M, De Marco B, Balestrieri F, Paoletti F, Russi L, Rossi J. Combined effect of sourdough lactic acid bacteria and additives on bread firmness and staling. J Agric Food Chem 2000;48:3044-3051. [PMID: 10898663 DOI: 10.1021/jf990853e] [Citation(s) in RCA: 143] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/23/2023]

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(The first 100,000 artilces are displayed in RCA.)