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Journal: Processes, 2023
Volume: 11
Number: 3287
Article:
Improving the Nutritional Value and Physical Properties of Gluten-Free Mushroom Soup by Substituting Rice Flour with Quinoa Seed Flour
Authors:
by
Badr Saed, Mohammed El-Waseif, Hatem Ali, Tawfiq Alsulami, Zhaojun Ban and Amr Farouk
Link:
https://www.mdpi.com/2227-9717/11/12/3287
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