Evolution of the spontaneous sourdoughs microbiota prepared with organic or conventional whole wheat flours from South Brazil by LETÍCIA F.X. COSTA, CAROLINE ISABEL KOTHE, TIELA T. GRASSOTTI, RAQUEL P. GARSKE, BEATRIZ N. SANDOVAL, ANA PAULA M. VARELA, JANIRA PRICHULA, JEVERSON FRAZZON, MICHELE B. MANN, ROBERTA C.S. THYS, ANA PAULA G. FRAZZON

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