Microbial Diversity of Type I Sourdoughs Prepared and Back-Slopped with Wholemeal and Refined Soft (Triticum aestivum) Wheat Flours
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| Description | scientific article published on 22 June 2016 |
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author: Lucia Aquilanti Cristiana Garofalo Vesna Milanović Andrea Osimani Francesca Clementi |
| Publication date | June 22, 2016 |
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