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Journal: Foods, 2024
Volume: 13
Number: 2414

Article: Fermentation of Rice, Oat, and Wheat Flour by Pure Cultures of Common Starter Lactic Acid Bacteria: Growth Dynamics, Sensory Evaluation, and Functional Properties
Authors: by Konstantin V. Moiseenko, Olga A. Glazunova and Tatyana V. Fedorova
Link: https://www.mdpi.com/2304-8158/13/15/2414

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