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Journal: Applied SciencesVolume: 10Number: 6963
Article: Vegetable-Milk-Based Yogurt-Like Structure: Rheological Properties Influenced by Gluten-Free Carob Seed Flour
  • Authors:
  • Francesca Froiio1,
  • Maria Chiara Cristiano1 and
  • Antonia Mancuso2
  • et al.
Link: https://www.mdpi.com/2076-3417/10/19/6963

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