Biotechnological Potential and Safety Evaluation of Dextran- and Riboflavin-Producing Weisella cibaria Strains for Gluten-Free Baking
- DOI
- 10.3390/foods13010069
- Published
- 2023-12-24
- Container
- Foods
- Publisher
- MDPI AG
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.3390/foods13010069,
title = {Biotechnological Potential and Safety Evaluation of Dextran- and Riboflavin-Producing Weisella cibaria Strains for Gluten-Free Baking},
author = {Pasquale Russo and Iñaki Diez-Ozaeta and Nicola Mangieri and Mercedes Tamame and Giuseppe Spano and Maria Teresa Dueñas and Paloma López and Mari Luz Mohedano},
year = {2023},
journal = {Foods},
doi = {10.3390/foods13010069},
url = {https://doi.org/10.3390/foods13010069}
}RIS
TY - JOUR TI - Biotechnological Potential and Safety Evaluation of Dextran- and Riboflavin-Producing Weisella cibaria Strains for Gluten-Free Baking AU - Pasquale Russo AU - Iñaki Diez-Ozaeta AU - Nicola Mangieri AU - Mercedes Tamame AU - Giuseppe Spano AU - Maria Teresa Dueñas AU - Paloma López AU - Mari Luz Mohedano PY - 2023 JO - Foods DO - 10.3390/foods13010069 UR - https://doi.org/10.3390/foods13010069 ER -
APA
Russo, P., Diez-Ozaeta, I., Mangieri, N., Tamame, M., Spano, G., Dueñas, M. T., López, P., & Mohedano, M. L. (2023). Biotechnological Potential and Safety Evaluation of Dextran- and Riboflavin-Producing Weisella cibaria Strains for Gluten-Free Baking. Foods. https://doi.org/10.3390/foods13010069
Source records
- crossref · retrieved 2026-09-26T01:21:33.611Z