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Journal: Fermentation, 2022
Volume: 8
Number: 32

Article: Improvement of Texture, Nutritional Qualities, and Consumers’ Perceptions of Sorghum-Based Sourdough Bread Made with Pediococcus pentosaceus and Weissella confusa Strains
Authors: by Ayoyinka O. Olojede, Abiodun I. Sanni, Kolawole Banwo and Towobola Michael
Link: https://www.mdpi.com/2311-5637/8/1/32

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