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Journal: Foods, 2024
Volume: 13
Number: 767
Article:
Psyllium Fibre Inclusion in Gluten-Free Buckwheat Dough Improves Dough Structure and Lowers Glycaemic Index of the Resulting Bread
Authors:
by
Zihan Gao, Guangzhen Wang, Jing Zhang, Lichun Guo and Wei Zhao
Link:
https://www.mdpi.com/2304-8158/13/5/767
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