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Physicochemical, textural and microbiological properties of optimised wheat bread formulations as affected by differently fermented sourdough

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2019.01.01

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https://www.webofscience.com/api/gateway?GWVersion=2&SrcApp=dspace_ku&SrcAuth=WosAPI&KeyUT=WOS:000469388900008&DestLinkType=FullRecord&DestApp=WOS
 https://hdl.handle.net/20.500.12597/10165

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