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