Thirty years of knowledge on sourdough fermentation: A systematic review
Kashika Arora(Free University of Bozen-Bolzano), Marco Gobbetti(Free University of Bozen-Bolzano), Hana Ameur(Free University of Bozen-Bolzano), Andrea Polo(Free University of Bozen-Bolzano), Carlo Giuseppe Rizzello(Sapienza University of Rome), Raffaella Di Cagno(Free University of Bozen-Bolzano)
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