Upcycling of wheat bran by solid state fermentation into heathy ingredients forthe bakery industry
Trabajo presentado a la 6th International ISEKI-Food Conference, celebrada online del 23 al 25 de junio de 2021.
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| Main Authors: | , , , , |
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| Format: | póster de congreso biblioteca |
| Language: | English |
| Published: |
2021
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| Online Access: | http://hdl.handle.net/10261/253528 |
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