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Journal: Sustainability, 2024
Volume: 16
Number: 3297

Article: Sustainable Processes and Physico-Chemical Characterization of Artisanal Spontaneous Gluten Free Sourdough (Quinoa, Amaranth and Brown Rice) Compared to Wheat Sourdough
Authors: by Rocío Peñalver, Waldo Díaz-Vásquez, Mario Maulén and Gema Nieto
Link: https://www.mdpi.com/2071-1050/16/8/3297

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