Author

Jiaying Amanda Li

The University of Melbourne

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Biology Disciplines

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2026-2026 · peak 1/yr

2 top collaborators · 1 mutual co-author link

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1 shared paperMicrobiology

Anna Elizabeth WittwerORCID

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1 paper

MicrobiologyEuropean Food Research and TechnologyPeer-reviewedJan 22, 2026

This study uses sourdough microbes and fermentation parameters to produce low-FODMAP bread with improved sensory qualities.

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