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Improvement of taste and shelf life of yeasted low-salt bread containing functional sourdoughs using Lactobacillus amylovorus DSM 19280 and Weisella cibaria MG1

Shelf LifeFood SpoilageFood MicrobiologyYeasted Low-salt BreadMicrobiologyPublic HealthWeisella Cibaria Mg1Food TechnologyFood SafetyHealth Sciences