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Journal: Microorganisms, 2020
Volume: 8
Number: 1895

Article: Functional Properties and Sustainability Improvement of Sourdough Bread by Lactic Acid Bacteria
Authors: by Vera Fraberger, Claudia Ammer and Konrad J. Domig
Link: https://www.mdpi.com/2076-2607/8/12/1895

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