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Defined multi-species semi-liquid ready-to-use sourdough starter.
Food Microbiol. 2007 Feb;24(1):15-24. doi: 10.1016/j.fm.2006.04.003. Epub 2006 Apr 25.
Food Microbiol. 2007.
PMID: 16943090
Spelt and emmer flours: characterization of the lactic acid bacteria microbiota and selection of mixed starters for bread making.
Coda R, Nionelli L, Rizzello CG, De Angelis M, Tossut P, Gobbetti M.
Coda R, et al. Among authors: tossut p.
J Appl Microbiol. 2010 Mar;108(3):925-935. doi: 10.1111/j.1365-2672.2009.04497.x. Epub 2009 Jul 23.
J Appl Microbiol. 2010.
PMID: 19735330
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