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Journal: Foods, 2024
Volume: 13
Number: 1382
Article:
Effect of Different Hydrocolloids on the Qualitative Characteristics of Fermented Gluten-Free Quinoa Dough and Bread
Authors:
by
Tiziana Di Renzo, Maria Carmela Trivisonno, Stefania Nazzaro, Anna Reale and Maria Cristina Messia
Link:
https://www.mdpi.com/2304-8158/13/9/1382
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