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Journal: Fermentation, 2021
Volume: 7
Number: 246

Article: Sourdough Fermentation as a Tool to Improve the Nutritional and Health-Promoting Properties of Its Derived-Products
Authors: by Carla Graça, Ana Lima, Anabela Raymundo and Isabel Sousa
Link: https://0-www-mdpi-com.brum.beds.ac.uk/2311-5637/7/4/246

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