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Preservation Effects of Sourdough Bread Using Lacticaseibacillus Paracasei and Lactiplantibacillus Plantrum

by Kotomi Iwabuchi, Jun Shima and Noriko Komatsuzaki

American Journal of Food Science and Technology. 2023, 11(4), 165-161. DOI: 10.12691/ajfst-11-4-5
Pub. Date: October 17, 2023Views: 4817 Downloads: 7167Like: 0

Lacticaseibacillus sourdough sourdough bread organic acids preservation

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