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Journal: Foods, 2020
Volume: 9
Number: 260
Article:
Exploiting Milling By-Products in Bread-Making: The Case of Sprouted Wheat
Authors:
by
Gaetano Cardone, Paolo D’Incecco, Maria Cristina Casiraghi and Alessandra Marti
Link:
https://www.mdpi.com/2304-8158/9/3/260
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