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Functional effects of phytate-degrading, probiotic lactic acid bacteria and yeast strains isolated from Iranian traditional sourdough on the technological and nutritional properties of whole wheat bread

Food ChemistryNutritionProbioticIranian Traditional SourdoughEngineeringWhole Wheat BreadFood SpoilageBiotechnologyAgricultural EconomicsFood MicrobiologyMicrobiologyPublic HealthFunctional Effects