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Journal: FermentationVolume: 11Number: 498
Article: Screening Sourdough Starter Cultures from Yeast and Lactic Acid Bacteria Isolated from Mexican Cocoa Mucilage and Coffee Pulp for Bread Quality Improvement
- Authors:
- Natali Hernández-Parada1,
- Hugo Gabriel Gutiérrez-Ríos1 and
- Patricia Rayas-Duarte2
- et al.
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