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    Enhancing the quality of rice-based gluten-free bread using sourdoughs fermented with Lactobacillus fermentum and Lactobacillus plantarum

    Enhancing the quality of rice-based gluten-free bread using sourdoughs fermented with Lactobacillus fermentum and Lactobacillus plantarum by Sedigheh Seyedahmadi, Mehdi Gharekhani, Sepideh Tariverdi, Hamid Bakhshabadi

    Published 2025-07-01
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