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Gluten-Free Bread: Influence of Sourdough and Compressed Yeast on Proofing and Baking Properties
 
 

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Journal: Foods, 2016
Volume: 5
Number: 87

Article: Overview on the General Approaches to Improve Gluten-Free Pasta and Bread
Authors: by Lucia Padalino, Amalia Conte and Matteo Alessandro Del Nobile
Link: https://www.mdpi.com/2304-8158/5/4/87

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