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2020•Food BioscienceRequires access

Thermophilic lactic acid bacteria affect the characteristics of sourdough and whole-grain wheat bread

Dalia Čižeikienė, Jolita Jagelavičiūtė, Mantas Stankevičius, Audrius Maruška

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Key concepts: Food science, Starter, Food spoilage, Lactic acid, Chemistry, Phytase, Lactobacillus acidophilus, Fermentation starter

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