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Journal: Foods, 2025
Volume: 14
Number: 1677
Article:
The Effects of Sourdough Fermentation on the Biochemical Properties, Aroma Profile and Leavening Capacity of Carob Flour
Authors:
by
Gemma SanmartÃn, Jose A. Prieto, Miguel Morard, Francisco Estruch, Josep Blasco-GarcÃa and Francisca Randez-Gil
Link:
https://www.mdpi.com/2304-8158/14/10/1677
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