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Journal: Fermentation, 2024
Volume: 10
Number: 68

Article: Non-Conventional Yeasts from Mozzarella Cheese Whey and Artisanal Sourdoughs: Leavening Capacity and Impact on Bread Sensory Profile
Authors: by Floriana Boscaino, Elena Ionata, Salvatore De Caro and Alida Sorrentino
Link: https://www.mdpi.com/2311-5637/10/1/68

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