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Journal: Life, 2025
Volume: 15
Number: 1571
1571
Article: Carob Pulp Flour as a Sustainable and Functional Ingredient in the Bakery: Effects of Leavening Typologies on Dough and Bread Properties
Authors: by Sebastiano Rosati, Ilenia Gaeta, Lucia Maiuro, Maria Carmela Trivisonno, Maria Cristina Messia and Elena Sorrentino
Link: https://www.mdpi.com/2075-1729/15/10/1571

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