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Publikováno v:
Foods, Vol 10, Iss 3, p 547 (2021)
Sourdough fermentation is a common practice spread across the globe due to quality and shelf life improvement of baked goods. Above the widely studied exopolysaccharide (EPS) formation, which is exploited for structural improvements of foods includin
Externí odkaz:
https://doaj.org/article/c72caecf9e9b49a2ae0ff2eb10dffd39