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Exopolysaccharides from co-cultures of Weissella confusa 11GU-1 and Propionibacterium freudenreichii JS15 act synergistically on wheat dough and bread texture
Saskia Katharina Tinzl-Malang, Peter Rast, Franck Grattepanche et al. · International Journal of Food Microbiology · 2015 · 38 citations
Wheat Dough, Food Fermentation, Js15 Act +8
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