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Journal: Foods, 2023
Volume: 12
Number: 1407

Article: Study of Physico-Chemical Properties of Dough and Wood Oven-Baked Pizza Base: The Effect of Leavening Time
Authors: by Clelia Covino, Angela Sorrentino, Prospero Di Pierro and Paolo Masi
Link: https://www.mdpi.com/2304-8158/12/7/1407

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