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Acidification properties of lactic acid bacteria in rye sour doughs

✍ Scribed by C Lönner; K Preve-Åkesson

Book ID: 113378154
Publisher: Elsevier Science
Year: 1988
Tongue: English
Weight: 985 KB
Volume: 5
Category: Article
ISSN: 0740-0020
DOI: 10.1016/0740-0020(88)90007-x

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