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Journal: Foods, 2024
Volume: 13
Number: 2318

Article: Optimizing Lactic Acid Bacteria Proportions in Sourdough to Enhance Antifungal Activity and Quality of Partially and Fully Baked Bread
Authors: by Ricardo H. Hernández-Figueroa, Emma Mani-López, Nelly Ramírez-Corona and Aurelio López-Malo
Link: https://www.mdpi.com/2304-8158/13/15/2318

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