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Exploitation of Lactic Acid Bacteria and Baker's Yeast as Single or Multiple Starter Cultures of Wheat Flour Dough Enriched with Soy Flour.
Biomolecules. 2020 May 18;10(5):778. doi: 10.3390/biom10050778.
Biomolecules. 2020.
PMID: 32443391
Free PMC article.
Mathematical Modeling and Optimization of Lactobacillus Species Single and Co-Culture Fermentation Processes in Wheat and Soy Dough Mixtures.
Dulf EH, Vodnar DC, Danku A, Martău AG, Teleky BE, Dulf FV, Ramadan MF, Crisan O.
Dulf EH, et al. Among authors: martau ag.
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.
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