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Martínez-Anaya, M.A. (2003) Associations and Interactions of Microrganisms in Dough Fermentations. In: Kulp, K. and Lorenz, K., Eds., Effects on Dough and Bread Characteristics. Handbook of Dough fermentations, Marcel Dekker, Inc., New York, Vol. 1, 63-95.

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