The Development Fortified Pan Bread by Increasing Its Protein Content with High Levels of Live Yeast cells Saccharomyces Cerevisiae
Open Access
- 4 May 2018
- journal article
- Published by Lupine Publishers LLC in Concepts of Dairy & Veterinary Sciences
- Vol. 1 (2), 1-7
- https://doi.org/10.32474/cdvs.2018.01.000109