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The effect of type II Rice bran sourdough with dominant lactic acid bacteria (with evaluated antimicrobial & co-aggregation potentials) on pan bread quality using RSM

Crossref DOI link: https://doi.org/10.1007/s11694-025-03301-x

Published Online: 2025-06-18

Published Print: 2025-08

Update policy: https://doi.org/10.1007/springer_crossmark_policy

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