Identification of lactic acid bacteria isolated from oat sourdoughs and investigation into their potential for the improvement of oat bread quality

Published 2010 View Full Article

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Title
Identification of lactic acid bacteria isolated from oat sourdoughs and investigation into their potential for the improvement of oat bread quality
Authors
Keywords
-
Journal
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
Volume 230, Issue 6, Pages 849-857
Publisher
Springer Nature
Online
2010-02-16
DOI
10.1007/s00217-010-1236-4

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