By Paul L. H. McSweeney,James A. O'Mahony
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Within the previous couple of a long time, many efforts were made to use sourdough’s power for making baked items. in the course of the biotechnology of this conventional baking approach, many sensory, rheological, dietary, and shelf-life houses were came across and/or rediscovered. Bakery industries are significantly attracted through the potentials that sourdough provides, and new commercial protocols are being constructed.
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