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review dataset
oaioai:generic.eprints.org:2105/core401

Dataset (sourdough and bread analysis) "Developing lactic acid bacteria starter cultures for wholemeal rye flour bread with improved functionality, nutritional value, taste, appearance and safety"

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Dataset including: - Chemical composition - Organic acids - Phytate - Alcohols and sugars - Quality - Texture and moisture - Organoleptic assesment - Active and potential acidity changes during sourdough fermentatio

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