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Journal: Foods, 2025
Volume: 14
Number: 2674
2674
Article: Enhancement of Anti-Staling Properties of Rice Bread Through Fermentation Rice Flour with Three Lactic Acid Bacteria
Authors: by Zhiqi Wang, Zhaosen Yuan, Xinlai Dou, Wanshan Yang, Huining Zhang, Yue Zhang, Fenglian Chen and Yanling Hao
Link: https://www.mdpi.com/2304-8158/14/15/2674

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