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Journal: Foods, 2023
Volume: 12
Number: 3843

Article: Effect of Gluten Composition in Low-Allergy O-Free Wheat Flour on Cookie-Making Performance Compared with Flours with Different Gluten Strengths
Authors: by Nayeon Baek, Yujin Moon, Jeongeon Kim and Meera Kweon
Link: https://www.mdpi.com/2304-8158/12/20/3843

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