Gluten-free breadsticks with Ganoderma-fermented corncobs: technological and nutritional features.
用灵芝发酵玉米芯制成的无麸质面包棒：工艺和营养特点
期刊:Journal of the Science of Food and Agriculture
影响因子:3.5
doi:10.1002/jsfa.14224
Cappa Carola, Castorina Giulia, Fiorillo Giovanni, Casiraghi Maria Cristina, Rollini Manuela, Consonni Gabriella, Erba Daniela, Negrini Noemi, Marti Alessandra
