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Journal: Foods, 2019
Volume: 8
Number: 504
504
Article: The Effect of the Addition of Apulian black Chickpea Flour on the Nutritional and Qualitative Properties of Durum Wheat-Based Bakery Products
Authors: by Antonella Pasqualone, Davide De Angelis, Giacomo Squeo, Graziana Difonzo, Francesco Caponio and Carmine Summo
Link: https://www.mdpi.com/2304-8158/8/10/504

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