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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, María Soledad López, Emiliano Salvucci, Alberto Edel León and María Eugenia Steffolani
Link: https://www.mdpi.com/2304-8158/14/16/2805

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