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Journal: Foods, 2022
Volume: 11
Number: 1908

Article: Relationship between Microbial Composition of Sourdough and Texture, Volatile Compounds of Chinese Steamed Bread
Authors: by Lili Fu, Adriana Nowak, Hongfei Zhao and Bolin Zhang
Link: https://www.mdpi.com/2304-8158/11/13/1908

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