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Journal: Foods, 2023
Volume: 12
Number: 555

Article: The Effect of Co-Fermentation with Lactobacillus plantarum HLJ29L2 and Yeast on Wheat Protein Characteristics in Sourdough and Crackers
Authors: by Liping Hu, Yue Li, Xiang Huang, Chaodong Du, Dejian Huang and Xiumei Tao
Link: https://www.mdpi.com/2304-8158/12/3/555

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