Author response for "<i>Weissella cibaria</i> short‐fermented liquid sourdoughs based on quinoa or amaranth flours as fat replacer in focaccia bread formulation" Anna Rita Bavaro, Mariaelena Di Biase, Amalia Conte, S. Lisa Lonigro, Leonardo Caputo, Annamaria Cedola, Alessandro Matteo Del Nobile, Antonio Francesco Logrieco, Paola Lavermicocca, Francesca Valeriocrossref（2020）引用 0|浏览2暂无评分AI 理解论文溯源树样例生成溯源树，研究论文发展脉络Chat Paper正在生成论文摘要
