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Journal: Foods, 2025
Volume: 14
Number: 2805
Article:
Chemical and Nutritional Characterization of Sourdoughs Made with Sprouted and Unsprouted Whole-Wheat Flour and Their Effects on the Technological Quality of Bread
Authors:
by
José Luis Navarro, MarÃa Soledad López, Emiliano Salvucci, Alberto Edel León and MarÃa Eugenia Steffolani
Link:
https://www.mdpi.com/2304-8158/14/16/2805
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