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Journal: Microorganisms, 2020
Volume: 8
Number: 1534

Article: Potential of Bacteria from Alternative Fermented Foods as Starter Cultures for the Production of Wheat Sourdoughs
Authors: by Andrea Comasio, Simon Van Kerrebroeck, Henning Harth, Fabienne Verté and Luc De Vuyst
Link: https://www.mdpi.com/2076-2607/8/10/1534

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