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Journal: Fermentation, 2025
Volume: 11
Number: 298

Article: Enhancing Steamed Bread Quality Through Co-Fermentation of Sourdough with Kazachstania humilis and Lactobacillus plantarum
Authors: by Zicheng Wang, Ao Fu, Xin Wang and Guohua Zhang
Link: https://www.mdpi.com/2311-5637/11/6/298

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