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Research – The use of antifungal oat‐sourdough lactic acid bacteria to improve safety and technological functionalities of the supplemented wheat bread →

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Posted on January 1, 2021 by KSW Leave a comment

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← Research – Food safety against milk mycotoxins

Research – The use of antifungal oat‐sourdough lactic acid bacteria to improve safety and technological functionalities of the supplemented wheat bread →

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