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Journal: Microorganisms, 2025
Volume: 13
Number: 1745
1745
Article: Valorizing Carasau Bread Residue Through Sourdough Fermentation: From Bread Waste to Bread Taste
Authors: by Simonetta Fois, Valentina Tolu, Vanna Sanna, Antonio Loddo, Manuela Sanna, Piero Pasqualino Piu, Daniela Piras, Tonina Roggio and Pasquale Catzeddu
Link: https://www.mdpi.com/2076-2607/13/8/1745

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