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Journal: Foods, 2024
Volume: 13
Number: 4101

Article: Improvement of Bioactive Components and Technological Quality of Gluten-Free Pasta with Utilization of Different Carrot Powders, Guar Gum and Pregelatinization Application
Authors: by Hilal Arslan Bayrakcı and Nermin Bilgiçli
Link: https://www.mdpi.com/2304-8158/13/24/4101

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