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March 1, 1971Applied MicrobiologyOpen Access

Microorganisms of the San Francisco Sour Dough Bread Process

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LKLeo KlineWestern Regional Research CenterTST. F. SugiharaAgricultural Research Service

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Kline et al. (1971) studied this question.

synapsesocial.com/papers/6a8bb855f71b672e3df4903fhttps://doi.org/10.1128/am.21.3.459-465.1971
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