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Journal: Foods, 2020
Volume: 9
Number: 111
Article:
Yogurt as an Alternative Ingredient to Improve the Functional and Nutritional Properties of Gluten-Free Breads
Authors:
by
Carla Graça, Anabela Raymundo and Isabel Sousa
Link:
https://www.mdpi.com/2304-8158/9/2/111
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