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Improving the Sensory, Nutritional and Technological Profile of Conventional and Gluten-Free Pasta and Bakery Products

Detalles Bibliográficos
Autor principal:	Simonato, Barbara
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2021
Materias:	Editorial
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8145926/ https://www.ncbi.nlm.nih.gov/pubmed/33946777 http://dx.doi.org/10.3390/foods10050975

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