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Journal: Foods, 2020
Volume: 9
Number: 1548

Article: Effect of Hydration on Gluten-Free Breads Made with Hydroxypropyl Methylcellulose in Comparison with Psyllium and Xanthan Gum
Authors: by Mayara Belorio and Manuel Gómez
Link: https://www.mdpi.com/2304-8158/9/11/1548

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