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Figure 5
. pH evolution at the beginning and the end of the dough fermentation (T(+) = positive control)
From
Characterization of
Saccharomyces cerevisiae
Strains from Palm Wine for Baking Leaven Production in Republic of Congo
Mahoukoucd Sheti-Kouabo D.F, Goma-Tchimbakala J., Lebonguy A. A., Limingui Polo C.
American Journal of Food Science and Technology
.
2019
, 7(6), 205-214 doi:10.12691/ajfst-7-6-7
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