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Journal: Foods, 2021
Volume: 10
Number: 751

Article: Characterizing the Rheological and Bread-Making Properties of Wheat Flour Treated by “Gluten FriendlyTM” Technology
Authors: by Carmela Lamacchia, Loretta Landriscina, Carla Severini, Rossella Caporizzi and Antonio Derossi
Link: https://www.mdpi.com/2304-8158/10/4/751

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