Pepe, O., Ventorino, V., Cavella, S., Fagnano, M., & Brugno, R. (2013). Prebiotic Content of Bread Prepared with Flour from Immature Wheat Grain and Selected Dextran-Producing Lactic Acid Bacteria. American Society for Microbiology.

Pepe, Olimpia, Valeria Ventorino, Silvana Cavella, Massimo Fagnano, and Rachele Brugno. Prebiotic Content of Bread Prepared With Flour From Immature Wheat Grain and Selected Dextran-Producing Lactic Acid Bacteria. American Society for Microbiology, 2013.

Pepe, Olimpia, et al. Prebiotic Content of Bread Prepared With Flour From Immature Wheat Grain and Selected Dextran-Producing Lactic Acid Bacteria. American Society for Microbiology, 2013.