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Journal: FoodsVolume: 12Number: 555
Article: The Effect of Co-Fermentation with Lactobacillus plantarum HLJ29L2 and Yeast on Wheat Protein Characteristics in Sourdough and Crackers
- Authors:
- Liping Hu1,2,3,
- Yue Li1,2,* and
- Xiang Huang1,2
- et al.
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