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Journal: Foods, 2019
Volume: 8
Number: 422
422
Article: Fresh Pasta Manufactured with Fermented Whole Wheat Semolina: Physicochemical, Sensorial, and Nutritional Properties
Authors: by Simonetta Fois, Marco Campus, Piero Pasqualino Piu, Silvia Siliani, Manuela Sanna, Tonina Roggio and Pasquale Catzeddu
Link: https://www.mdpi.com/2304-8158/8/9/422

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