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Journal: FoodsVolume: 11Number: 397
Article: Improving the Nutritional, Structural, and Sensory Properties of Gluten-Free Bread with Different Species of Microalgae
- Authors:
- Muhammad Waqas Qazi1,*,
- Inês Gonçalves de Sousa2 and
- Maria Cristiana Nunes2
- et al.
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