Wheat sprout flour as an attractive substrate for the producing probiotic fermented beverages: process development and product characterisation
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Title
Wheat sprout flour as an attractive substrate for the producing probiotic fermented beverages: process development and product characterisation
Authors
Keywords
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Journal
Quality Assurance and Safety of Crops & Foods
Volume 7, Issue 4, Pages 469-475
Publisher
Wageningen Academic Publishers
Online
2014-12-19
DOI
10.3920/qas2014.0402
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