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Journal: Foods, 2020
Volume: 9
Number: 1498
Article:
Real-Time Monitoring of Volatile Compounds Losses in the Oven during Baking and Toasting of Gluten-Free Bread Doughs: A PTR-MS Evidence
Authors:
by
Joana Pico, Iuliia Khomenko, Vittorio Capozzi, Luciano Navarini and Franco Biasioli
Link:
https://www.mdpi.com/2304-8158/9/10/1498
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