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Journal: Foods, 2021
Volume: 10
Number: 635
Article:
Characterization of Artisanal Spontaneous Sourdough Wheat Bread from Central Greece: Evaluation of Physico-Chemical, Microbiological, and Sensory Properties in Relation to Conventional Yeast Leavened Wheat Bread
Authors:
by
Pavlina Katsi, Ioanna S. Kosma, Sofia Michailidou, Anagnostis Argiriou, Anastasia V. Badeka and Michael G. Kontominas
Link:
https://www.mdpi.com/2304-8158/10/3/635
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