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	1.	Long-Term Fungal Inhibition by Pisum sativum Flour Hydrolysate during Storage of Wheat Flour Bread. [electronic resource] by Rizzello, Carlo Giuseppe Lavecchia, Anna Gramaglia, Valerio Gobbetti, Marco Producer: 20160210 In: Applied and environmental microbiology vol. 81 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	2.	Hydrolysate from a mixture of legume flours with antifungal activity as an ingredient for prolonging the shelf-life of wheat bread. [electronic resource] by Rizzello, Carlo Giuseppe Verni, Michela Bordignon, Stefano Gramaglia, Valerio Gobbetti, Marco Producer: 20170314 In: Food microbiology vol. 64 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)

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