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Journal: Foods, 2020
Volume: 9
Number: 1322

Article: Technological Feature Assessment of Lactic Acid Bacteria Isolated from Cricket Powder’s Spontaneous Fermentation as Potential Starters for Cricket-Wheat Bread Production
Authors: by Viola Galli, Manuel Venturi, Niccolò Pini and Lisa Granchi
Link: https://www.mdpi.com/2304-8158/9/9/1322

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