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Journal: Foods, 2022
Volume: 11
Number: 2071
Article:
Improvement of Sourdough and Bread Qualities by Fermented Water of Asian Pears and Assam Tea Leaves with Co-Cultures of Lactiplantibacillus plantarum and Saccharomyces cerevisiae
Authors:
by
Ramita Supasil, Uthaiwan Suttisansanee, Chalat Santivarangkna, Nattapol Tangsuphoom, Chanakan Khemthong, Chaowanee Chupeerach and Nattira On-nom
Link:
https://www.mdpi.com/2304-8158/11/14/2071
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