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Journal: Appl. Sci., 2020
Volume: 10
Number: 6559

Article: A Systematic Review of Gluten-Free Dough and Bread: Dough Rheology, Bread Characteristics, and Improvement Strategies
Authors: by Alessio Cappelli, Noemi Oliva and Enrico Cini
Link: https://www.mdpi.com/2076-3417/10/18/6559

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