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Journal: Foods, 2023
Volume: 12
Number: 4367

Article: Characterization of Lactic Acid Bacteria and Yeast from Grains as Starter Cultures for Gluten-Free Sourdough
Authors: by Seung-Hye Woo, Jiwoon Park, Jung Min Sung, Eun-Ji Choi, Yun-Sang Choi and Jong-Dae Park
Link: https://www.mdpi.com/2304-8158/12/23/4367

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