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Elena Bartkiene, Gerhard Schleining, Toma Rekstyte, Vita Krungleviciute, Grazina Juodeikiene, Lina Vaiciulyte-Funk and Zita Maknickiene Influence of the addition of lupin sourdough with different lactobacilli on dough properties and bread quality International Journal of Food Science & Technology 48

Version of Record online: 5 AUG 2013 | DOI: 10.1111/ijfs.12257

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