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	1.	A combination of two lactic acid bacteria improves the hydrolysis of gliadin during wheat dough fermentation. [electronic resource] by Gerez, Carla Luciana Dallagnol, Andrea Rollán, Graciela Font de Valdez, Graciela Producer: 20130124 In: Food microbiology vol. 32 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	2.	Antifungal and antimycotoxigenic effect of Lactobacillus plantarum CRL 778 at different water activity values. [electronic resource] by Dallagnol, Andrea Micaela Bustos, Ana Yanina Martos, Gladys Irma Valdez, Graciela Font de Gerez, Carla Luciana Producer: 20200123 In: Revista Argentina de microbiologia vol. 51 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	3.	Lactic Acid Fermentation Improved Textural Behaviour, Phenolic Compounds and Antioxidant Activity of Chia  ( [electronic resource] by Bustos, Ana Yanina Gerez, Carla Luciana Mohtar Mohtar, Lina Goumana Paz Zanini, Verónica Irene Nazareno, Mónica Azucena Taranto, María Pía Iturriaga, Laura Beatriz Publication details: Food technology and biotechnology Sep 2017 In: Food technology and biotechnology vol. 55 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)

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