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Journal: Foods, 2020
Volume: 9
Number: 349

Article: Sensory Improvement of a Pea Protein-Based Product Using Microbial Co-Cultures of Lactic Acid Bacteria and Yeasts
Authors: by Cynthia El Youssef, Pascal Bonnarme, Sébastien Fraud, Anne-Claire Péron, Sandra Helinck and Sophie Landaud
Link: https://www.mdpi.com/2304-8158/9/3/349

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