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A polyphasic approach to study the dynamics of microbial population of an organic wheat sourdough during its conversion to gluten-free sourdough.
Int Microbiol. 2014 Mar;17(1):1-9. doi: 10.2436/20.1501.01.202.
Int Microbiol. 2014.
PMID: 25296441
Free article.
Optimization of gluten-free formulations for French-style breads.
Mezaize S, Chevallier S, Le Bail A, de Lamballerie M.
Mezaize S, et al.
J Food Sci. 2009 Apr;74(3):E140-6. doi: 10.1111/j.1750-3841.2009.01096.x.
J Food Sci. 2009.
PMID: 19397719
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