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Genotypic and phenotypic diversity ofLactobacillus rossiaestrains isolated from sourdough
Download from onlinelibrary.wiley.comUse of sourdough lactobacilli and oat fibre to decrease the glycaemic index of white wheat bread
Download from www.cambridge.orgSourdough lactobacilli and celiac disease
Download from www.researchgate.netCell-cell communication in food related bacteria
Download from www.researchgate.netProbiotic preparation has the capacity to hydrolyze proteins responsible for wheat allergy
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