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Journal: Foods, 2021
Volume: 10
Number: 547
Article:
β-Glucan Production by Levilactobacillus brevis and Pediococcus claussenii for In Situ Enriched Rye and Wheat Sourdough Breads
Authors:
by
Julia A. Bockwoldt, Johanna Fellermeier, Emma Steffens, Rudi F. Vogel and Matthias A. Ehrmann
Link:
https://www.mdpi.com/2304-8158/10/3/547
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