Rositsa Denkova

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Dilyana Nikolova1
Mariya Yordanova1
1Dilyana Nikolova
1Mariya Yordanova
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In order for the beneficial effects of sourdough application in breadmaking to take place a proper selection of lactic acid bacteria species and strains, an appropriate technology and effective control of the purity and activity of the selected cultures. Four symbiotic starters for sourdough for the production of bread were developed and probated in a(More)
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