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Lactic Acid Bacteria in Biopreservation and the Enhancement of the Functional Quality of Bread

By Belal J. Muhialdin, Zaiton Hassan and Nazamid Saari

Submitted: November 15th 2011Reviewed: June 25th 2012Published: January 30th 2013

DOI: 10.5772/51026

Downloaded: 3931

© 2013 The Author(s). Licensee IntechOpen. This chapter is distributed under the terms of the Creative Commons Attribution 3.0 License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

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Belal J. Muhialdin, Zaiton Hassan and Nazamid Saari (January 30th 2013). Lactic Acid Bacteria in Biopreservation and the Enhancement of the Functional Quality of Bread, Lactic Acid Bacteria Marcelino Kongo, IntechOpen, DOI: 10.5772/51026. Available from:

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