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Effect of five lactic acid bacteria starter type on angiotensin-I converting enzyme inhibitory activity and emulsifying properties of soy flour sourdoughs with and without wheat bran supplementation

Food ChemistryNutritionSoy Flour SourdoughsWheat Bran SupplementationLactic Acid BacteriaBiotechnologyFood MicrobiologyAlternative Protein SourceMicrobiologyPublic HealthFood TechnologyHealth Sciences