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The effect of addition of exopolysaccharide (EPS) producing Lactobacillus plantarum strains on sourdough and wheat bread quality was determined.
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This page is a summary of: The effect of exopolysaccharide producing Lactobacillus plantarum strain addition on sourdough and wheat bread quality, Quality Assurance and Safety of Crops & Foods, February 2019, Wageningen Academic Publishers,
DOI: 10.3920/qas2018.1361.
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