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Journal: Foods, 2025
Volume: 14
Number: 2668
Article:
Exploring Sorghum Flour as a Sustainable Ingredient in Gluten-Free Cookie Production
Authors:
by
Simona Bukonja, Jelena Tomić, Mladenka Pestorić, Nikola Maravić, Saša Despotović, Zorica Tomičić, Biljana Kiprovski and Nebojša Đ. Pantelić
Link:
https://www.mdpi.com/2304-8158/14/15/2668
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