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    Selection of lactic acid bacteria isolated from Tunisian cereals and exploitation of the use as starters for sourdough fermentation

    Selection of lactic acid bacteria isolated from Tunisian cereals and exploitation of the use as starters for sourdough fermentation by Mamhoud, Asma, Nionelli, Luana, Bouzaine, Taroub, Hamdi, Moktar, Gobbetti, Marco, Rizzello, Carlo Giuseppe

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