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Potential of three different lactic acid Bacteria to use as starter culture for production of type II sourdough breadmaking

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2022.01.01

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https://www.webofscience.com/api/gateway?GWVersion=2&SrcApp=dspace_ku&SrcAuth=WosAPI&KeyUT=WOS:000819359600001&DestLinkType=FullRecord&DestApp=WOS
 https://hdl.handle.net/20.500.12597/11214

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