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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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