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Yeast-Lactic Acid Bacteria Interactions in Moroccan Sour-dough Bread Fermentation

M. Faïd, Fatima Boraam, A. Achbab, J. P. Larpent

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Key concepts: Lactobacillus brevis, Leavening agent, Lactobacillus plantarum, Fermentation, Food science, Yeast, Lactic acid, Lactobacillus

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