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Improvement of Texture, Nutritional Qualities, and Consumers’ Perceptions of Sorghum-Based Sourdough Bread Made with Pediococcus pentosaceus and Weissella confusa Strains
 
 

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Journal: Fermentation, 2022
Volume: 8
Number: 42

Article: Potential of a Techno-Functional Sourdough and Its Application in Sugar-Reduced Soft Buns
Authors: by Denise C. Müller, Stefanie Schipali, Patrick Näf, Mathias Kinner, Susanne Miescher Schwenninger and Regine Schönlechner
Link: https://www.mdpi.com/2311-5637/8/2/42

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