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Journal: Foods, 2022
Volume: 11
Number: 2510
Article:
Characterization of Fresh Pasta Made of Common and High-Amylose Wheat Flour Mixtures
Authors:
by
Alessio Cimini, Alessandro Poliziani, Gabriele Antonelli, Francesco Sestili, Domenico Lafiandra and Mauro Moresi
Link:
https://www.mdpi.com/2304-8158/11/16/2510
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