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Journal: Molecules, 2025
Volume: 30
Number: 4817

Article: Functional and Rheological Properties of Gluten-Free Flour Blends from Brown Eragrostis tef (Zucc.) Trotter and Glycine max (L.) Merr
Authors: by Shewangzaw Addisu Mekuria, Damian Marcinkowski and Joanna Harasym
Link: https://www.mdpi.com/1420-3049/30/24/4817

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