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Flavour in sourdough breads: a review
A. Paterson, J.R. Piggott
Strathclyde Institute Of Pharmacy And Biomedical Sciences
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peer-review
221
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Food Science
Baking
25%
Carbohydrate
25%
Lactic Acid Bacteria
50%
Sourdough
100%
Sourdough Bread
100%