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Journal: Materials, 2011
Volume: 4
Number: 2119

Article: Formulation Optimization of Gluten-Free Functional Spaghetti Based on Maize Flour and Oat Bran Enriched in b-Glucans
Authors: by Lucia Padalino, Marcella Mastromatteo, Grazia Sepielli and Matteo Alessandro Del Nobile
Link: https://www.mdpi.com/1996-1944/4/12/2119

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