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Enhancing the quality of rice-based gluten-free bread using sourdoughs fermented with Lactobacillus fermentum and Lactobacillus plantarum

Crossref DOI link: https://doi.org/10.1038/s41598-025-11872-4

Published Online: 2025-07-22

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

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