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Journal: Foods, 2024
Volume: 13
Number: 2730
Article:
Effect of Sourdough–Yeast Co-Fermentation on Physicochemical Properties of Corn Fagao Batter
Authors:
by
Qianhui Yang, Yingguo Lyu, Zhenhua Wu, Xueqin Li and Kunlun Liu
Link:
https://www.mdpi.com/2304-8158/13/17/2730
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