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Journal: Gels, 2026
Volume: 12
Number: 610

Article: Development of Innovative Gluten-Free and Egg-Free Pasta from Acorn Flour and Carob–Xanthan Hydrogel
Authors: by Francesca Vurro, Alexandra-Mihaela Ailoaiei, Giacomo Squeo, Francesco Caponio and Antonella Pasqualone
Link: https://www.mdpi.com/2310-2861/12/7/610

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