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Influences of lactic acid bacteria on technological, mutritional and sensory properties of barley sour dough bread
Uppsala University, Disciplinary Domain of Humanities and Social Sciences, Faculty of Social Sciences, Department of Domestic Sciences.
Uppsala University, Disciplinary Domain of Humanities and Social Sciences, Faculty of Social Sciences, Department of Domestic Sciences.
Uppsala University, Disciplinary Domain of Humanities and Social Sciences, Faculty of Social Sciences, Department of Domestic Sciences.
1996 (English)In: Food Quality and Preference, ISSN 0950-3293, E-ISSN 1873-6343, Vol. 7, no 3-4, 285-292 p.Article in journal (Refereed) Published
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1996. Vol. 7, no 3-4, 285-292 p.
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Food Science
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URN: urn:nbn:se:uu:diva-28673DOI: 10.1016/S0950-3293(96)00027-4ISI: A1996VQ36400017OAI: oai:DiVA.org:uu-28673DiVA: diva2:56569
Available from: 2008-10-17 Created: 2008-10-17 Last updated: 2017-12-07Bibliographically approved

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Marklinder, Ingela

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