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Developing lactic acid bacteria starter cultures for wholemeal rye flour bread with improved functionality, nutritional value, taste, appearance and safety.
PLoS One. 2022 Jan 14;17(1):e0261677. doi: 10.1371/journal.pone.0261677. eCollection 2022.
PLoS One. 2022.
PMID: 35030182
Free PMC article.
Bacterial community dynamics in spontaneous sourdoughs made from wheat, spelt, and rye wholemeal flour.
Boreczek J, Litwinek D, Żylińska-Urban J, Izak D, Buksa K, Gawor J, Gromadka R, Bardowski JK, Kowalczyk M.
Boreczek J, et al. Among authors: litwinek d.
Microbiologyopen. 2020 Apr;9(4):e1009. doi: 10.1002/mbo3.1009. Epub 2020 Feb 11.
Microbiologyopen. 2020.
PMID: 32045510
Free PMC article.
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Oat raw materials and bakery products - amino acid composition and celiac immunoreactivity.
Mickowska B, Litwinek D, Gambuś H.
Mickowska B, et al. Among authors: litwinek d.
Acta Sci Pol Technol Aliment. 2016 Jan-Mar;15(1):89-97. doi: 10.17306/J.AFS.2016.1.9.
Acta Sci Pol Technol Aliment. 2016.
PMID: 28071042
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