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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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