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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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