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The influence of the Solanum tuberosum sourdough on the wheat bread quality parameters.
The influence of the Solanum tuberosum sourdough on the wheat bread quality parameters.
2015
K. Pavilonytė
E. Bartkiene
V. Krunglevičiu¯tė
G. Juodeikienė
P. Viškelis
D. Urbonavičienė
Keywords:
Solanum
Freeze-drying
Food quality
Biology
Horticulture
Gram-positive bacteria
Food science
solanum tuberosum
wheat bread
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