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Journal: Molecules, 2021
Volume: 26
Number: 7033
Article:
Ancient Wheat and Quinoa Flours as Ingredients for Pasta Dough—Evaluation of Thermal and Rheological Properties
Authors:
by
Dorota Gałkowska, Teresa Witczak and Mariusz Witczak
Link:
https://www.mdpi.com/1420-3049/26/22/7033
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