{HEAD ~ Aroma and flavor materials} for {TAIL ~ use} in baking such as in making sourdough bread are produced by culturing lactic acid bacteria in an aqueous dispersion of an expanded, pregelatinized, starch containing cereal adsorbent 
{ HEAD ~ Aroma and flavor materials } for { TAIL ~ use } in baking such as in making sourdough bread are produced by culturing lactic acid bacteria in an aqueous dispersion of an expanded , pregelatinized , starch containing cereal adsorbent
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