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Journal: Foods, 2020
Volume: 9
Number: 77
Article:
Evaluation of Pediococcus pentosaceus SP2 as Starter Culture on Sourdough Bread Making
Authors:
by
Stavros Plessas, Ioanna Mantzourani and Argyro Bekatorou
Link:
https://www.mdpi.com/2304-8158/9/1/77
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