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Journal: Appl. Sci., 2020
Volume: 10
Number: 6633
Article:
Effect of Citrus Fiber on the Rheological Properties of Dough and Quality of the Gluten-Free Bread
Authors:
by
Jarosław Korus, Lesław Juszczak, Mariusz Witczak and Rafał Ziobro
Link:
https://www.mdpi.com/2076-3417/10/19/6633
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