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Journal: Foods, 2021
Volume: 10
Number: 2551
Article:
Development of Gluten-Free Muffins with β-Glucan and Pomegranate Powder Using Response Surface Methodology
Authors:
by
Marcin Andrzej Kurek, Małgorzata Moczkowska-Wyrwisz, Jarosław Wyrwisz and Sabina Karp
Link:
https://www.mdpi.com/2304-8158/10/11/2551
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