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Dry Heating of Cowpea Flour below Biopolymer Melting Temperatures Improves the Physical Properties of Bread Made from Climate-Resilient Crops
 
 

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Journal: Foods, 2022
Volume: 11
Number: 1628

Article: Ingredients from Climate Resilient Crops to Enhance the Nutritional Quality of Gluten-Free Bread
Authors: by Megan Roozen and Luca Serventi
Link: https://www.mdpi.com/2304-8158/11/11/1628

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