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    Effect of Short Fermentation Times with <i>Lactobacillus paracasei</i> in Rheological, Physical and Chemical Composition Parameters in Cassava Dough and Biscuits

    Effect of Short Fermentation Times with <i>Lactobacillus paracasei</i> in Rheological, Physical and Chemical Composition Parameters in Cassava Dough and Biscuits by Samuel Longoria, Juan Contreras, Ruth Belmares, Mario Cruz, Mildred Flores

    Published 2020-02-01
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