Improvement of taste and shelf life of yeasted low-salt bread containing functional sourdoughs using Lactobacillus amylovorus DSM 19280 and Weisella cibaria MG1
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| Description | scientific article published on 12 July 2018 |
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author: Emanuele Zannini Kieran M Lynch |
| Publication date | July 12, 2018 |
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