Giovanna Lomolino

1PUBLICATIONS
6CO-AUTHORS
Food technology
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Publications (1)

|Oct 01, 2026
KOMBREAD, Kombucha as a Functional Starter for Sourdough Bread: Physicochemical Properties, Microbiological Characterization, and Quality Evaluation.

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Frequent Collaborators

1 joint publications

Manuel Chinello

1 joint publications

Elisa Canazza

1 joint publications

Chiara Nadai

1 joint publications

Frederico Augusto Ribeiro de Barros