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Exploring the Effects of Freeze-Dried Sourdoughs with Lactiplantibacillus pentosus 129 and Limosilactobacillus fermentum 139 on the Quality of Long-Fermentation Bread
 
 
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Microorganisms 2024, 12(6), 1200; https://doi.org/10.3390/microorganisms12061200
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