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HARVARD Citation
Sun, L. et al. (2022). Effect of the starch structure fermented by Lactobacillus plantarum LB-1 and yeast on rheological and thermomechanical characteristics of dough. Food chemistry. p. . [Online].
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Sun, L. et al. (2022). Effect of the starch structure fermented by Lactobacillus plantarum LB-1 and yeast on rheological and thermomechanical characteristics of dough. Food chemistry. p. . [Online].