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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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