Potential of Lactobacillus reuteri from Spontaneous Sourdough as a Starter Additive for Improving Quality Parameters of Bread
D. Jonkuvienė(Kaunas University of Technology), Aldona Mieželienė(Kaunas University of Technology), Lina Vaičiulytė-Funk(Kaunas University of Technology), Gitana Alenčikienė(Kaunas University of Technology), Joana Šalomskienė(Kaunas University of Technology)
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