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Journal: FoodsVolume: 9Number: 640
Article: Antioxidant Properties of Sourdoughs Made with Whole Grain Flours of Hull-Less Barley or Conventional and Pigmented Wheat and by Selected Lactobacilli Strains
  • Authors:
  • Viola Galli1,
  • Manuel Venturi2,* and
  • Simona Guerrini2
  • et al.
Link: https://www.mdpi.com/2304-8158/9/5/640

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