The use of Mexican xaxtle as leavening agent in Italian straight dough bread making to produce pulque bread

P. 329-342

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  • The use of Mexican xaxtle as leavening agent in Italian straight dough bread making to produce pulque bread

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  DOI: 10.12871/00021857201647

  ISSN: 2283-5431

  Permalink: https://digital.casalini.it/10.12871/00021857201647