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For: Galli V, Venturi M, Pini N, Granchi L. Technological Feature Assessment of Lactic Acid Bacteria Isolated from Cricket Powder's Spontaneous Fermentation as Potential Starters for Cricket-Wheat Bread Production. Foods 2020;9:E1322. [PMID: 32961748 DOI: 10.3390/foods9091322] [Cited by in Crossref: 4] [Cited by in F6Publishing: 2] [Article Influence: 2.0] [Reference Citation Analysis]
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