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Journal: Foods, 2023
Volume: 12
Number: 3112
Article:
Enhancement of Textural and Sensory Characteristics of Wheat Bread Using a Chickpea Sourdough Fermented with a Selected Autochthonous Microorganism
Authors:
by
Chrysanthi Nouska, Magdalini Hatzikamari, Anthia Matsakidou, Costas G. Biliaderis and Athina Lazaridou
Link:
https://www.mdpi.com/2304-8158/12/16/3112
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