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Food Control 17 (6) 454 (2006)
https://doi.org/10.1016/j.foodcont.2005.02.006

Biochemistry and physiology of sourdough lactic acid bacteria

M. Gobbetti, M. De Angelis, A. Corsetti and R. Di Cagno
Trends in Food Science & Technology 16 (1-3) 57 (2005)
https://doi.org/10.1016/j.tifs.2004.02.013