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A combination of two lactic acid bacteria improves the hydrolysis of gliadin during wheat dough fermentationGEREZ, Carla Luciana; DALLAGNOL, Andrea; ROLLAN, Graciela et al.Food microbiology. 2012, Vol 32, Num 2, pp 427-430, issn 0740-0020, 4 p.Article

Ochratoxin A production by Aspergillus niger: Effect of water activity and a biopreserver formulated with Lactobacillus plantarum CRL 778GEREZ, Carla Luciana; DALLAGNOL, Andrea; PONSONE, Lorena et al.Food control. 2014, Vol 45, pp 115-119, issn 0956-7135, 5 p.Article

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