Lactic acid bacteria have been considered to be a very important species during sourdough fermentation. In order to explore the effects of bifidobacteria fermentation on thermal. physico-chemical and structural properties of wheat starch during dough fermentation. starch granules were separated from the fermented dough at different fermentation times. https://www.alarecre.com/NFL-Jacksonville-Jaguars-Distressed-AirPods-Pro-2nd-Gen-Skin-p100281/