Bakers Journal

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LAB-enriched bread enhances health effects


March 20, 2012
By Bakeryandsnacks.com

March 20, 2012 – Adding lactic acid bacteria to sourdough
can improve the nutritional value of white bread without hampering
product appeal, according to a study.

March 20, 2012 – Adding lactic acid bacteria to sourdough
can improve the nutritional value of white bread without hampering
product appeal, according to a study. | READ MORE


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