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    Enhancing Steamed Bread Quality Through Co-Fermentation of Sourdough with <i>Kazachstania humilis</i> and <i>Lactobacillus plantarum</i>

    Enhancing Steamed Bread Quality Through Co-Fermentation of Sourdough with <i>Kazachstania humilis</i> and <i>Lactobacillus plantarum</i> by Zicheng Wang, Ao Fu, Xin Wang, Guohua Zhang

    Published 2025-05-01
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