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Fermented cream improves gluten-protein properties in traditional doughs and elevates breads quality

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Publication date: 15 September 2025

Source: LWT, Volume 232

Author(s): Xin Zhou, Jian-Guo Zhang, Run-Hui Ma, Fei Hu, Zhi-Jing Ni, Kiran Thakur, Mohammad Rizwan Khan, Zhao-Jun Wei

Publication date: 15 September 2025Source: LWT, Volume 232Author(s): Xin Zhou, Jian-Guo Zhang, Run-Hui Ma, Fei Hu, Zhi-Jing Ni, Kiran Thakur, Mohammad Rizwan Khan, Zhao-Jun Wei Read More

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