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Clarissa Schwab

Influence of in situ synthesized exopolysaccharides on the quality of gluten free sorghum sourdough bread

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  • Galle Sandra, University College Cork
  • ,
  • Clarissa Schwab
  • Fabio Dal Bello, University College Cork
  • ,
  • Aidan Coffey, University College Cork
  • ,
  • Michael G. Gänzle, University College Cork
  • ,
  • Elke K. Arendt, University College Cork
Original languageEnglish
Article numberPMID: 22342455
JournalInternational Journal of Food Microbiology
Publication statusPublished - 20 Jan 2012
Externally publishedYes

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ID: 193383322