Evaluating the effects of lactic acid bacteria and olive leaf extract on the quality of gluten-free bread
| Autor: | Moghaddam, Mozhdeh Fazel Tehrani, Jalali, Hossein, Nafchi, Abdorreza Mohammadi, Nouri, Leila |
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| Zdroj: | In Gene Reports December 2020 21 |
| Databáze: | ScienceDirect |
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