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Sourdough microbial community dynamics: An analysis during French organic bread-making processes
1年前
已完结
Effect of honey powder on dough rheology and bread quality
1年前
已完结
Impact of exopolysaccharides-producing lactic acid bacteria on the chemical, rheological properties of buckwheat sourdough and the quality of buckwheat bread
1年前
已完结
Comparison of the effect of exopolysaccharide‐producing lactic acid bacteria from sourdough on dough characteristics and steamed bread quality
1年前
已完结
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