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Journal: FoodsVolume: 13Number: 1691
Article: Enhancing Gluten-Free Bread Production: Impact of Hydroxypropyl Methylcellulose, Psyllium Husk Fiber, and Xanthan Gum on Dough Characteristics and Bread Quality
- Authors:
- Ramón Torres-Pérez,
- Elena Martínez-García and
- Marta Maravilla Siguero-Tudela
- et al.
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