Immobilization of kefir and Lactobacillus casei on brewery spent grains for use in sourdough wheat bread making

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1 January 2007

journal article
Published by Elsevier BV in Food Chemistry

Vol. 105 (1), 187-194
https://doi.org/10.1016/j.foodchem.2007.03.065

Abstract

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Keywords

Cited by 60 articles