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Journal: Appl. Sci., 2020
Volume: 10
Number: 6868

Article: Improving the Technological and Nutritive Properties of Gluten-Free Bread by Fresh Curd Cheese Enrichment
Authors: by Carla Graça, Anabela Raymundo and Isabel Sousa
Link: https://www.mdpi.com/2076-3417/10/19/6868

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