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Journal: Foods, 2023
Volume: 12
Number: 4113
Article:
Effects of White Sorghum Flour Levels on Physicochemical and Sensory Characteristics of Gluten-Free Bread
Authors:
by
Fahrunnisa Adzqia, Suntaree Suwonsichon and Masubon Thongngam
Link:
https://www.mdpi.com/2304-8158/12/22/4113
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