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Journal: Foods, 2016
Volume: 5
Number: 69

Article: Gluten-Free Bread: Influence of Sourdough and Compressed Yeast on Proofing and Baking Properties
Authors: by Carola Cappa, Mara Lucisano, Andrea Raineri, Lorenzo Fongaro, Roberto Foschino and Manuela Mariotti
Link: https://www.mdpi.com/2304-8158/5/4/69

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