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1750-3841.12206
1750-3841.12206
http://dx.doi.org/10.1111/1750-3841.12206
Microbiological and fermentative properties of baker's yeast starter used in breadmaking.
P356
Q34955600-70C5D06B-A83C-4FA3-ACA6-206542871C38
P356
1750-3841.12206
http://dx.doi.org/10.1111/1750-3841.12206