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The effect of lactic acid bacteria and co‐culture on structural, rheological, and textural profile of corn dough
The effect of lactic acid bacteria and co‐culture on structural, rheological, and textural profile of corn dough
2021
Sanabil Yaqoob
Huimin Liu
Meihong Liu
Zheng Mingzhu
Kanza Aziz Awan
Cai Dan
Jingsheng Liu
Keywords:
Rheology
Bacteria
Chemistry
Food science
Lactic acid
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