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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 Sanmartín, Jose A. Prieto, Miguel Morard, Francisco Estruch, Josep Blasco-García and Francisca Randez-Gil
Link: https://www.mdpi.com/2304-8158/14/10/1677

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