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Journal: Biomolecules, 2020
Volume: 10
Number: 778

Article: Exploitation of Lactic Acid Bacteria and Baker’s Yeast as Single or Multiple Starter Cultures of Wheat Flour Dough Enriched with Soy Flour
Authors: by Bernadette-Emőke Teleky, Adrian Gheorghe Martău, Floricuța Ranga, Felicia Chețan and Dan C. Vodnar
Link: https://www.mdpi.com/2218-273X/10/5/778

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