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Journal: Appl. Sci., 2022
Volume: 12
Number: 4344

Article: The Effect of Sea Salt with Low Sodium Content on Dough Rheological Properties and Bread Quality
Authors: by Andreea Voinea, Silviu-Gabriel Stroe, Sorina Ropciuc, Adriana Dabija and Georgiana Gabriela Codină
Link: https://www.mdpi.com/2076-3417/12/9/4344

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