Keyword [Starch digestion] Result: 1 - 2 | Page: 1 of 1 1.  The Effects Of Lactobacillus On The Quality Of The Sourdough Steamed Bread And Its Starch Digestibility 2.  Study On Co-fermentation Of Lactiplantibacillus Plantarum And Saccharomyces Cerevisiae On Digestive And Quality Properties Of Steamed Bread   <<First  <Prev  Next>  Last>>  Jump to

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