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Type III sourdough: Evaluation of biopreservative potential in bakery products with enhanced antifungal activity.
Food Res Int. 2024 Aug;189:114482. doi: 10.1016/j.foodres.2024.114482. Epub 2024 May 14.
Food Res Int. 2024.
PMID: 38876611
Mucilage and cladode flour from cactus (Opuntia monacantha) as alternative ingredients in gluten-free crackers.
Dick M, Limberger C, Cruz Silveira Thys R, de Oliveira Rios A, Hickmann Flôres S.
Dick M, et al. Among authors: cruz silveira thys r.
Food Chem. 2020 Jun 1;314:126178. doi: 10.1016/j.foodchem.2020.126178. Epub 2020 Jan 11.
Food Chem. 2020.
PMID: 31981886
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