The Quality of Wheat Bread With Ultrasonicated and Fermented By-Products From Plant Drinks Production.

Front Microbiol · 2021 · PMC8009971 · PMID 33815341

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may not be significantno p-value reported

However, the amount of fermented BPs, which was added into the dough, was quite small, so the change in dough pH may not be significant when compared with control dough.

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