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Journal: FoodsVolume: 13Number: 1382
Article: Effect of Different Hydrocolloids on the Qualitative Characteristics of Fermented Gluten-Free Quinoa Dough and Bread
  • Authors:
  • Tiziana Di Renzo1,
  • Maria Carmela Trivisonno2 and
  • Stefania Nazzaro1
  • et al.
Link: https://www.mdpi.com/2304-8158/13/9/1382

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