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Journal: Foods, 2024
Volume: 13
Number: 1801

Article: Harnessing the Role of Three Lactic Acid Bacteria (LAB) Strains for Type II Sourdough Production and Influence of Sourdoughs on Bread Quality and Maillard Reaction Products
Authors: by Mustafa Sahin, Muhammed Ozgolet, Hasan Cankurt and Enes Dertli
Link: https://www.mdpi.com/2304-8158/13/12/1801

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