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Journal: FoodsVolume: 12Number: 605
Article: Rheo-Fermentation Dough Properties, Bread-Making Quality and Aroma Characteristics of Red Bean (Vigna angularis) Sourdough Induced by LAB Weissella confusa QS813 Strain Fermentation
- Authors:
- Chengye Huang 1,†,
- Jing Huang 1,† and
- Weining Huang 1,*
- et al.
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