Utilization of sprout‐damaged wheat as raw material for sour dough pre‐ferments with mixed cultures of lactic and propionic acid bacteria 期刊界 All Journals 搜尽天下杂志传播学术成果专业期刊搜索期刊信息化学术搜索

Utilization of sprout‐damaged wheat as raw material for sour dough pre‐ferments with mixed cultures of lactic and propionic acid bacteria

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