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Journal: Foods, 2022
Volume: 11
Number: 482
482
Article: The Effectiveness of Extruded-Cooked Lentil Flour in Preparing a Gluten-Free Pizza with Improved Nutritional Features and a Good Sensory Quality
Authors: by Antonella Pasqualone, Michela Costantini, Michele Faccia, Graziana Difonzo, Francesco Caponio and Carmine Summo
Link: https://www.mdpi.com/2304-8158/11/3/482

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