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Journal: Foods, 2020
Volume: 9
Number: 1894

Article: Physicochemical Effects of Lactobacillus plantarum and Lactobacillus casei Cocultures on Soy–Wheat Flour Dough Fermentation
Authors: by Bernadette-Emőke Teleky, Gheorghe Adrian Martău and Dan Cristian Vodnar
Link: https://www.mdpi.com/2304-8158/9/12/1894

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