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Journal: FoodsVolume: 13Number: 767
Article: Psyllium Fibre Inclusion in Gluten-Free Buckwheat Dough Improves Dough Structure and Lowers Glycaemic Index of the Resulting Bread
- Authors:
- Zihan Gao 1,2,
- Guangzhen Wang 1,2 and
- Wei Zhao 1,2,*
- et al.
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