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Application of novel starter cultures for sourdough bread production

Stavros Plessas, Athanasios Alexopoulos, Ioanna Mantzourani, A. A. Koutinas, Chrysoula Chrysa Voidarou, Elisavet Stavropoulou, Eugenia Bezirtzoglou

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Key concepts: Lactobacillus sakei, Food science, Titratable acid, Starter, Lactobacillus acidophilus, Lactic acid, Flavor, Aroma

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