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Journal: Foods, 2020
Volume: 9
Number: 952

Article: A Comprehensive Study on the Influence of Sodium Chloride on the Technological Quality Parameters of Soft Wheat Dough
Authors: by Marina Carcea, Valentina Narducci, Valeria Turfani and Francesco Mellara
Link: https://www.mdpi.com/2304-8158/9/7/952

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