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The use of sourdough returned to be popular due to its beneficial nutritional, sensorial properties and physical features. In this study, two types of experiments aimed to evaluate comparatively the efficiency of two Lactobacillus (Lb.) strains, Lactobacillus plantarum ATCC 8014 and Lactobaciluscasei ATCC 393, to metabolize different carbohydrates (glucose, fructose, maltose and sucrose) in vitro...
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