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Journal: Foods, 2020
Volume: 9
Number: 1258

Article: Persistence and Effect of a Multistrain Starter Culture on Antioxidant and Rheological Properties of Novel Wheat Sourdoughs and Bread
Authors: by Rossana Sidari, Alessandra Martorana, Clotilde Zappia, Antonio Mincione and Angelo Maria Giuffrè
Link: https://www.mdpi.com/2304-8158/9/9/1258

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