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Journal: Foods, 2022
Volume: 11
Number: 3226

Article: Quality Characteristics of Novel Sourdough Breads Made with Functional Lacticaseibacillus paracasei SP5 and Prebiotic Food Matrices
Authors: by Stavros Kazakos, Ioanna Mantzourani and Stavros Plessas
Link: https://www.mdpi.com/2304-8158/11/20/3226

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