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Journal description
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Details for article 70 of 137 found articles
| Title: |
Gluten-free flour fermented with autochthonous starters for sourdough production: Effect of the fermentation process |
| Author: |
Lancetti, R. Salvucci, E. Moiraghi, M. Pérez, G.T. Sciarini, L.S. |
| Appeared in: |
Food bioscience |
| Paging: | Volume 47 () nr. C pages p. |
| Year: |
2022 |
| Contents: | |
| Publisher: |
Elsevier Ltd |
| Source file: |
Elektronische Wetenschappelijke Tijdschriften |
Details for article 70 of 137 found articles
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