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[求助]
那位高手帮我翻译一下，谢谢
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Effects of incorporation of sourdough fermented by strain FST 1.7 into a gluten-free bread mixture were compared to those obtained with sourdough fermented by the non-antifungal strain Lactobacillus sanfranciscensis TMW 1.52 as well as to those obtained with chemically or non-acidified batters. |
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