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Journal: Fermentation, 2020
Volume: 6
Number: 2

Article: Evaluation of the Fermentation Dynamics of Commercial Baker’s Yeast in Presence of Pistachio Powder to Produce Lysine-Enriched Breads
Authors: by Antonio Alfonzo, Raimondo Gaglio, Marcella Barbera, Nicola Francesca, Giancarlo Moschetti and Luca Settanni
Link: https://www.mdpi.com/2311-5637/6/1/2

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