Evaluation of the variations in chemical and microbiological properties of the sourdoughs produced with selected lactic acid bacteria strains during fermentation için istatistikler
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| Evaluation of the variations in chemical and microbiological properties of the sourdoughs produced with selected lactic acid bacteria strains during fermentation | 5 |
Aylık toplam ziyaret
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| Kasım 2025 | 2 |
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