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Diversity and Stability of Lactic Acid Bacteria in Rye Sourdoughs of Four Bakeries with Different Propagation Parameters
- Ene Viiard,
- Marianna Bessmeltseva,
- Jaak Simm,
- Tiina Talve,
- Anu Aaspõllu,
- Toomas Paalme,
- Inga Sarand
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- Published: February 5, 2016
- https://doi.org/10.1371/journal.pone.0148325