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pro vyhledávání: '"Parvin Shayesteh Kia"'
Publikováno v:
Applied Food Research, Vol 4, Iss 1, Pp 100395- (2024)
Application of controlled sourdough (SD) containing protective starter cultures in combination with vegetable powders is an emerging approach to improve wheat bread quality and shelf-life. In the present study, predominant lactic acid bacteria (LAB)
Externí odkaz:
https://doaj.org/article/24bf0c44f3c94dc5a604db043122e292
