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Journal: Foods, 2020
Volume: 9
Number: 1465

Article: The Effect of Sea Salt, Dry Sourdough and Fermented Sugar as Sodium Chloride Replacers on Rheological Behavior of Wheat Flour Dough
Authors: by Andreea Voinea, Silviu-Gabriel Stroe and Georgiana Gabriela Codină
Link: https://www.mdpi.com/2304-8158/9/10/1465

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