Bibliography: Difference between revisions
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==A== | ==A== | ||
Alfonzo, A. (2013) ''[[Diversity and technological potential of lactic acid bacteria of wheat flours.]]'' Food Microbiology.<br> | Alfonzo, A. et al. (2013) ''[[Diversity and technological potential of lactic acid bacteria of wheat flours.]]'' Food Microbiology.<br> | ||
'''Language:''' English<br> | '''Language:''' English<br> | ||
'''Category:''' Science | '''Category:''' Science | ||