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Journal: Applied SciencesVolume: 12Number: 4344
Article: The Effect of Sea Salt with Low Sodium Content on Dough Rheological Properties and Bread Quality
  • Authors:
  • Andreea Voinea,
  • Silviu-Gabriel Stroe and
  • Sorina Ropciuc
  • et al.
Link: https://www.mdpi.com/2076-3417/12/9/4344

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