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Journal: Foods, 2023
Volume: 12
Number: 609

Article: Novel Gluten-Free Breakfast Cereals Produced by Extrusion Cooking from Rice and Teff: Effects on Microstructural, Physical and Nutritional Properties
Authors: by Rossella Caporizzi, Regine Schönlechner, Stefano D’amico, Carla Severini and Antonio Derossi
Link: https://www.mdpi.com/2304-8158/12/3/609

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