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Journal: Fermentation, 2025
Volume: 11
Number: 238

Article: Effects of Co-Fermentation with Lactic Acid Bacteria and Yeast on Gliadin Degradation in Whole-Wheat Sourdough
Authors: by Daiva Zadeike, Kamile Cipkute and Dalia Cizeikiene
Link: https://www.mdpi.com/2311-5637/11/5/238

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