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[On the nonexistence of propionic acid in various kinds of breeds (author's transl)]
Zeitschrift Fur Lebensmittel-Untersuchung Und -Forschung
|May 30, 1975
Abstract:
Analyses of 45 samples of sour dough and various kinds of bread have shown that no appreciable amounts of propionic acid are formed during sour dough fermentation. Bread has no natural propionic acid content.
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