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Journal: Appl. Sci., 2025
Volume: 15
Number: 5468

Article: Gluten-Free Sourdough Based on Quinoa and Sorghum: Characterization and Applications in Breadmaking
Authors: by Anca Lupu, Iuliana Banu, Leontina Grigore-Gurgu, Ina Vasilean and Iuliana Aprodu
Link: https://www.mdpi.com/2076-3417/15/10/5468

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