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Journal: Foods, 2024
Volume: 13
Number: 2300

Article: Impact of Sourdough from a Commercial Starter Culture on Quality Characteristics and Shelf Life of Gluten-Free Rice Breads Supplemented with Chickpea Flour
Authors: by Sevasti Keramari, Chrysanthi Nouska, Magdalini Hatzikamari, Costas G. Biliaderis and Athina Lazaridou
Link: https://www.mdpi.com/2304-8158/13/14/2300

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