GALLO, Marianna; PASSANNANTI, Francesca; COLUCCI CANTE, Rosa; NIGRO, Federica; SALAMEH, Dana; SCHIATTARELLA, Paola; SCHIOPPA, Concetta; BUDELLI, Andrea; NIGRO, Roberto. Effects of the Glucose Addition during Lactic Fermentation of Rice, Oat and Wheat Flours. Applied Food Biotechnology, [S. l.], v. 7, n. 1, p. 21–30, 2019. DOI: 10.22037/afb.v7i1.26975. Disponível em: https://journals.sbmu.ac.ir/afb/article/view/26975. Acesso em: 11 jul. 2026.