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Preservation Effects of Sourdough Bread Using Lacticaseibacillus Paracasei and Lactiplantibacillus Plantrum by Kotomi Iwabuchi, Jun Shima and Noriko Komatsuzaki American Journal of Food Science and Technology. 2023, 11(4), 156-161 doi:10.12691/ajfst-11-4-5
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