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Journal: Foods, 2020
Volume: 9
Number: 446
Article:
Combined Effect of Chia Flour and Soy Lecithin Incorporation on Nutritional and Technological Quality of Fresh Bread and during Staling
Authors:
by
Imen Bel Hadj Ahmed, Ahmed Hannachi and Claudia Monika Haros
Link:
https://www.mdpi.com/2304-8158/9/4/446
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