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  • Artigo de periodico

    Investigating the biotechnological potential of lactic acid bacteria strains isolated from diferent Algerian dairy and farm sources (2022)

    Belarbi, Aicha Yasmine; Almeida, Otávio Guilherme Gonçalves de ; Gatto, Veronica; Torriani, Sandra; Rio, Beatriz del; Ladero, Victor; Redruello, Begoña; Bensalah, Farid; Alvarez, Miguel A.

    Source: Archives of Microbiology. Unidade: FCFRP

    Subjects: LATICÍNIOS, FERMENTAÇÃO, SEGURANÇA ALIMENTAR, ENTEROBACTERIACEAE

    PrivadoAcesso à fonteDOIHow to cite
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    • ABNT

      BELARBI, Aicha Yasmine et al. Investigating the biotechnological potential of lactic acid bacteria strains isolated from diferent Algerian dairy and farm sources. Archives of Microbiology, v. 204, n. 4, p. 1-12, 2022Tradução . . Disponível em: http://dx.doi.org/10.1007/s00203-022-02828-7. Acesso em: 14 fev. 2026.

    • APA

      Belarbi, A. Y., Almeida, O. G. G. de, Gatto, V., Torriani, S., Rio, B. del, Ladero, V., et al. (2022). Investigating the biotechnological potential of lactic acid bacteria strains isolated from diferent Algerian dairy and farm sources. Archives of Microbiology, 204( 4), 1-12. doi:10.1007/s00203-022-02828-7

    • NLM

      Belarbi AY, Almeida OGG de, Gatto V, Torriani S, Rio B del, Ladero V, Redruello B, Bensalah F, Alvarez MA. Investigating the biotechnological potential of lactic acid bacteria strains isolated from diferent Algerian dairy and farm sources [Internet]. Archives of Microbiology. 2022 ; 204( 4): 1-12.[citado 2026 fev. 14 ] Available from: http://dx.doi.org/10.1007/s00203-022-02828-7

    • Vancouver

      Belarbi AY, Almeida OGG de, Gatto V, Torriani S, Rio B del, Ladero V, Redruello B, Bensalah F, Alvarez MA. Investigating the biotechnological potential of lactic acid bacteria strains isolated from diferent Algerian dairy and farm sources [Internet]. Archives of Microbiology. 2022 ; 204( 4): 1-12.[citado 2026 fev. 14 ] Available from: http://dx.doi.org/10.1007/s00203-022-02828-7

  • Artigo de periodico

    Effect of straight dough X pre-fermented dough method on composite wheat breads characteristics (2022)

    Luiz, Raíssa Oliveira; Vanin, Fernanda Maria

    Source: Food Science and Technology. Unidade: FZEA

    Subjects: FERMENTAÇÃO, PÃO, PROCESSAMENTO DE ALIMENTOS

    Versão PublicadaAcesso à fonteDOIHow to cite
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    • ABNT

      LUIZ, Raíssa Oliveira e VANIN, Fernanda Maria. Effect of straight dough X pre-fermented dough method on composite wheat breads characteristics. Food Science and Technology, v. 42, p. 1-7, 2022Tradução . . Disponível em: https://doi.org/10.1590/fst.64420. Acesso em: 14 fev. 2026.

    • APA

      Luiz, R. O., & Vanin, F. M. (2022). Effect of straight dough X pre-fermented dough method on composite wheat breads characteristics. Food Science and Technology, 42, 1-7. doi:10.1590/fst.64420

    • NLM

      Luiz RO, Vanin FM. Effect of straight dough X pre-fermented dough method on composite wheat breads characteristics [Internet]. Food Science and Technology. 2022 ; 42 1-7.[citado 2026 fev. 14 ] Available from: https://doi.org/10.1590/fst.64420

    • Vancouver

      Luiz RO, Vanin FM. Effect of straight dough X pre-fermented dough method on composite wheat breads characteristics [Internet]. Food Science and Technology. 2022 ; 42 1-7.[citado 2026 fev. 14 ] Available from: https://doi.org/10.1590/fst.64420
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