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Evaluation of the variations in chemical and microbiological properties of the sourdoughs produced with selected lactic acid bacteria strains during fermentation by Cennet Pelin Boyaci Gunduz, Bilal Agirman, Raimondo Gaglio, Elena Franciosi, Nicola Francesca, Luca Settanni, Huseyin Erten
Published 2022-06-01
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