Physical properties, storage stability, and consumer acceptability for sourdough bread produced using encapsulated kombucha sourdough starter culture
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Title
Physical properties, storage stability, and consumer acceptability for sourdough bread produced using encapsulated kombucha sourdough starter culture
Authors
Keywords
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Journal
JOURNAL OF FOOD SCIENCE
Volume 85, Issue 8, Pages 2286-2295
Publisher
Wiley
Online
2020-07-21
DOI
10.1111/1750-3841.15302
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