Correction: Gaglio et al. Performances of Different Metabolic <i>Lactobacillus</i> Groups during the Fermentation of Pizza Doughs Processed from Semolina. <i>Fermentation</i> 2018, <i>4</i>, 61

Correction: Gaglio et al. Performances of Different Metabolic <i>Lactobacillus</i> Groups during the Fermentation of Pizza Doughs Processed from Semolina. <i>Fermentation</i> 2018, <i>4</i>, 61

The authors wish to make the following corrections to this paper [...]

Bibliographic Details
Main Authors: Raimondo Gaglio, Antonio Alfonzo, Noemi Polizzotto, Onofrio Corona, Nicola Francesca, Giuseppe Russo, Giancarlo Moschetti, Luca Settanni
Format: Article
Language:English
Published: MDPI AG 2021-08-01
Series:Fermentation
Subjects:
n/a
Online Access:https://www.mdpi.com/2311-5637/7/3/143

Internet

https://www.mdpi.com/2311-5637/7/3/143

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