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Journal: Foods, 2024
Volume: 13
Number: 478
478
Article: Improving the Rheological Properties of Dough Obtained by Partial Substitution of Wheat Flour with Freeze-Dried Olive Pomace
Authors: by Patricia Dahdah, Roberto Cabizza, Maria Grazia Farbo, Costantino Fadda, Andrea Mara, Georges Hassoun and Antonio Piga
Link: https://www.mdpi.com/2304-8158/13/3/478

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