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Naslov: Autochthonous lactic acid bacteria in gluten-free sourdoughs produce nutritional and technological improvements in quinoa and buckwheat breads
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International Journal of Gastronomy and Food Science [1878-450X] López, M S l. 2024, letn. 37, str. 100970

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  Dostopnost: Oddaljen dostop za študente in zaposlene Univerze na Primorskem.

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  Dostopnost: Dostop je mogoč iz prostorov Univerze na Primorskem.

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