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Correction: AL-Othman et al. Development and Characterization of Nutritious Gluten-Free Doughnuts with Lupin and Inulin Flours. Foods 2022, 11, 3237

Detalles Bibliográficos
Autores principales:	AL-Othman, Hashem, Maghaydah, Sofyan, Abughoush, Mahmoud, Olaimat, Amin N., Al-Holy, Murad A., Ajo, Radwan, Al Khalaileh, Nazieh I., Choudhury, Imranul H., Angor, Malak
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2023
Materias:	Correction
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10178592/ http://dx.doi.org/10.3390/foods12091759

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