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Journal: Fermentation, 2021
Volume: 7
Number: 115

Article: Quinoa Flour, the Germinated Grain Flour, and Sourdough as Alternative Sources for Gluten-Free Bread Formulation: Impact on Chemical, Textural and Sensorial Characteristics
Authors: by Wendy Franco, Katherine Evert and Carina Van Nieuwenhove
Link: https://www.mdpi.com/2311-5637/7/3/115

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