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Mathematical Modeling and Optimization of Lactobacillus Species Single and Co-Culture Fermentation Processes in Wheat and Soy Dough Mixtures.
Front Bioeng Biotechnol. 2022 Jun 23;10:888827. doi: 10.3389/fbioe.2022.888827. eCollection 2022.
Front Bioeng Biotechnol. 2022.
PMID: 35814014
Free PMC article.
Exploitation of Lactic Acid Bacteria and Baker's Yeast as Single or Multiple Starter Cultures of Wheat Flour Dough Enriched with Soy Flour.
Teleky BE, Martău AG, Ranga F, Chețan F, Vodnar DC.
Teleky BE, et al. Among authors: martau ag.
Biomolecules. 2020 May 18;10(5):778. doi: 10.3390/biom10050778.
Biomolecules. 2020.
PMID: 32443391
Free PMC article.
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