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

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