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Journal: Appl. Sci., 2020
Volume: 10
Number: 7140

Article: Quinoa Sourdough Fermented with Lactobacillus plantarum ATCC 8014 Designed for Gluten-Free Muffins—A Powerful Tool to Enhance Bioactive Compounds
Authors: by Maria Simona Chiş, Adriana Păucean, Simona Maria Man, Dan Cristian Vodnar, Bernadette-Emoke Teleky, Carmen Rodica Pop, Laura Stan, Orsolya Borsai, Csaba Balasz Kadar, Adriana Cristina Urcan and Sevastiţa Muste
Link: https://www.mdpi.com/2076-3417/10/20/7140

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