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Journal: Materials, 2011
Volume: 4
Page(s): 2119-2135
2119-2135
Article: Formulation Optimization of Gluten-Free Functional Spaghetti Based on Maize Flour and Oat Bran Enriched in b-Glucans
Padalino, L.; Mastromatteo, M.; Sepielli, G.; Nobile, M.A.D.

http://www.mdpi.com/1996-1944/4/12/2119

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