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Journal: FoodsVolume: 13Number: 2315
Article: Replacement of Native with Malted Triticale (x Triticosecale Wittmack) Flour in Dry Pasta: Technological and Nutritional Implications
  • Authors:
  • Mariasole Cervini1,
  • Chiara Lobuono2 and
  • Federica Volpe3
  • et al.
Link: https://www.mdpi.com/2304-8158/13/15/2315

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