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Novel Production Protocol for Small-scale Manufacture of Probiotic Fermented Foods
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Defined multi-species semi-liquid ready-to-use sourdough starter

M Gaggiano1, R Di Cagno, M De Angelis

  • 1Department of Plant Protection and Applied Microbiology, University of Bari, Via G. Amendola 165/a, 70126 Bari, Italy.

Food Microbiology
|September 1, 2006
PubMed

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