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Journal: Appl. Sci., 2020
Volume: 10
Number: 1383
Article:
Effect of Short Fermentation Times with Lactobacillus paracasei in Rheological, Physical and Chemical Composition Parameters in Cassava Dough and Biscuits
Authors:
by
Samuel Longoria, Juan Contreras, Ruth Belmares, Mario Cruz and Mildred Flores
Link:
https://www.mdpi.com/2076-3417/10/4/1383
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