Braz. arch. biol. technol.
 2023
DOI: 10.1590/1678-4324-2023220567
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Determination of Quality Characteristics of Sourdough Bread Produced by Isolated Lactic Acid Bacteria and Dephytinized Wheat Bran

Hümeyra Çetin Babaoğlu
1
,
Nihat Akın
2
,
Berrin Özkaya
3
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