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Physical Properties of Buckwheat Water Biscuits Formulated from Fermented Flours by Selected Lactic Acid Bacteria
Physical Properties of Buckwheat Water Biscuits Formulated from Fermented Flours by Selected Lactic Acid Bacteria
2018
Małgorzata Wronkowska
Tomasz Jeliński
Anna Majkowska
Henryk Zieliński
Keywords:
Biochemistry
Food science
Lactic acid
Fermentation
Chemistry
Bacteria
plant science
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