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    Effect of Sourdough–Yeast Co-Fermentation on Physicochemical Properties of Corn Fagao Batter

    Effect of Sourdough–Yeast Co-Fermentation on Physicochemical Properties of Corn Fagao Batter oleh Qianhui Yang, Yingguo Lyu, Zhenhua Wu, Xueqin Li, Kunlun Liu

    Diterbitkan 2024-08-01
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