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Journal: Foods, 2022
Volume: 11
Number: 2905

Article: Cooking Quality and Chemical and Technological Characteristics of Wholegrain Einkorn Pasta Obtained from Micronized Flour
Authors: by Laura Gazza, Elena Galassi, Francesca Nocente, Chiara Natale and Federica Taddei
Link: https://www.mdpi.com/2304-8158/11/18/2905

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