Pro-technological and functional characterization of lactic acid bacteria to be used as starters for hemp (Cannabis sativa L.) sourdough fermentation and wheat bread fortification

Overview of attention for article published in International Journal of Food Microbiology, April 2018

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In the top 25% of all research outputs scored by Altmetric
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Pro-technological and functional characterization of lactic acid bacteria to be used as starters for hemp (Cannabis sativa L.) sourdough fermentation and wheat bread fortification. https://t.co/EgXqWNvLtX https://t.co/pFwfryOwZi

RT @drowbb: Put some hemp flour in your sourdough starter Pro-technological and functional characterization of lactic acid bacteria to be…

Put some hemp flour in your sourdough starter Pro-technological and functional characterization of lactic acid bacteria to be used as starters for hemp (Cannabis sativa L.) sourdough fermentation and wheat bread fortification. https://t.co/WZz4qGRcHi

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