Screening of Lactic Acid Bacteria and Yeasts from Sourdough as Starter Cultures for Reduced Allergenicity Wheat Products
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Title
Screening of Lactic Acid Bacteria and Yeasts from Sourdough as Starter Cultures for Reduced Allergenicity Wheat Products
Authors
Keywords
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Journal
Foods
Volume 9, Issue 6, Pages 751
Publisher
MDPI AG
Online
2020-06-09
DOI
10.3390/foods9060751
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