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Journal: Foods, 2022
Volume: 11
Number: 209

Article: The Effects of Storage Time and Environmental Storage Conditions on Flour Quality, Dough Rheology, and Biscuit Characteristics: The Case Study of a Traditional Italian Biscuit (Biscotto di Prato)
Authors: by Alessio Cappelli, Andrea Bini and Enrico Cini
Link: https://www.mdpi.com/2304-8158/11/2/209

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