Comparison of the effect of exopolysaccharide‐producing lactic acid bacteria from sourdough on dough characteristics and steamed bread quality

Published 2022 View Full Article

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Title
Comparison of the effect of exopolysaccharide‐producing lactic acid bacteria from sourdough on dough characteristics and steamed bread quality
Authors
Keywords
-
Journal
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
Volume -, Issue -, Pages -
Publisher
Wiley
Online
2022-05-26
DOI
10.1111/ijfs.15881

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