Development and Optimization of Djulis Sourdough Bread Fermented by Lactic Acid Bacteria for Antioxidant Capacity

Published 2021 View Full Article

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Title
Development and Optimization of Djulis Sourdough Bread Fermented by Lactic Acid Bacteria for Antioxidant Capacity
Authors
Keywords
-
Journal
MOLECULES
Volume 26, Issue 18, Pages 5658
Publisher
MDPI AG
Online
2021-09-18
DOI
10.3390/molecules26185658

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