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Journal: Fermentation, 2025
Volume: 11
Number: 657
657
Article: Techno-Nutritional Improvement of Gluten-Free Breads Using Spontaneous Sourdough of Quinoa and Buckwheat Flours
Authors: by María Soledad López, Emiliano Jesús Salvucci, María Verónica Baroni, Romina Di Paola, Gabriela Teresa Pérez and Lorena Susana Sciarini
Link: https://www.mdpi.com/2311-5637/11/12/657

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