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Academic Journal

Impact of Leavening Agent and Wheat Variety on Bread Organoleptic and Nutritional Quality

Subjects: sourdough; yeast; lactic acid bacteria

  • Source: ISSN: 2076-2607 ; Microorganisms ; https://hal.inrae.fr/hal-03749787 ; Microorganisms, 2022, 10 (7), pp.1416. ⟨10.3390/microorganisms10071416⟩ ; https://www.mdpi.com/2076-2607/10/7/1416.

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  • 1-1 ل  1 نتائج ل ""LEAVENING agents""