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Effect of Citrus Fiber on the Rheological Properties of Dough and Quality of the Gluten-Free Bread
 
 

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Journal: Appl. Sci., 2020
Volume: 10
Number: 6963

Article: Vegetable-Milk-Based Yogurt-Like Structure: Rheological Properties Influenced by Gluten-Free Carob Seed Flour
Authors: by Francesca Froiio, Maria Chiara Cristiano, Antonia Mancuso, Michelangelo Iannone and Donatella Paolino
Link: https://www.mdpi.com/2076-3417/10/19/6963

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