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M. Lokachuk
M. Lokachuk
gluten free
Starter
Lactic acid
Gluten-free bread
Food science
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Evaluation of selected lactic acid bacteria as starter cultures for gluten-free sourdough bread production
2021
O. Parakhina
M. Lokachuk
L. Kuznetsova
O. Savkina
E. Pavlovskaya
T. Gavrilova
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