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YEAST-LACTIC ACID BACTERIA INTERACTIONS IN MOROCCAN SOUR-DOUGH BREAD FERMENTATION
Authors:
FAID M BORAAM F ACHBAB A LARPENT JP
Citation:
M. Faid et al., YEAST-LACTIC ACID BACTERIA INTERACTIONS IN MOROCCAN SOUR-DOUGH BREAD FERMENTATION, Lebensmittel-Wissenschaft + Technologie, 26(5), 1993, pp. 443-446
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