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Vernocchi, P.1
Valmorri, S.2
Gatto, V.3
Torriani, S.4
Gianotti, A.5
Suzzi, G.6
Guerzoni, M.E.7
Gardini, F.8
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51
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Adaptability of lactic acid bacteria and yeasts to sourdough prepared from cereals, pseudocereals and cassava and use of competitive strains as starters
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Vogelmann SA, Seitter M, Singer U, Brandt MJ Hertel C (2009) Adaptability of lactic acid bacteria and yeasts to sourdough prepared from cereals, pseudocereals and cassava and use of competitive strains as starters. Int J Food Microbiol 130 : 205 212.
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Int J Food Microbiol
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Vogelmann, S.A.1
Seitter, M.2
Singer, U.3
Brandt, M.J.4
Hertel, C.5
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