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Journal: Foods, 2020
Volume: 9
Number: 610

Article: The Effect of Sodium Reduction by Sea Salt and Dry Sourdough Addition on the Wheat Flour Dough Rheological Properties
Authors: by Andreea Voinea, Silviu-Gabriel Stroe and Georgiana Gabriela Codină
Link: https://www.mdpi.com/2304-8158/9/5/610

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