GALLO, M.; PASSANNANTI, F.; COLUCCI CANTE, R.; NIGRO, F.; SALAMEH, D.; SCHIATTARELLA, P.; SCHIOPPA, C.; BUDELLI, A.; NIGRO, R. 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: 5 may. 2024.