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Journal: Foods, 2020
Volume: 9
Number: 751

Article: Screening of Lactic Acid Bacteria and Yeasts from Sourdough as Starter Cultures for Reduced Allergenicity Wheat Products
Authors: by Wenhui Fu, Wentong Xue, Chenglong Liu, Yang Tian, Ke Zhang and Zibo Zhu
Link: https://www.mdpi.com/2304-8158/9/6/751

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