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Gaglio R, Alfonzo A, Polizzotto N, Corona O, Francesca N, Russo G, Moschetti G, Settanni L. Performances of Different Metabolic Lactobacillus Groups During the Fermentation of Pizza Doughs Processed from Semolina. Fermentation. 2018; 4(3):61. https://doi.org/10.3390/fermentation4030061

Gaglio, Raimondo, Antonio Alfonzo, Noemi Polizzotto, Onofrio Corona, Nicola Francesca, Giuseppe Russo, Giancarlo Moschetti, and Luca Settanni. 2018. "Performances of Different Metabolic Lactobacillus Groups During the Fermentation of Pizza Doughs Processed from Semolina" Fermentation 4, no. 3: 61. https://doi.org/10.3390/fermentation4030061

Gaglio, R., Alfonzo, A., Polizzotto, N., Corona, O., Francesca, N., Russo, G., Moschetti, G., & Settanni, L. (2018). Performances of Different Metabolic Lactobacillus Groups During the Fermentation of Pizza Doughs Processed from Semolina. Fermentation, 4(3), 61. https://doi.org/10.3390/fermentation4030061