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Journal: Foods, 2023
Volume: 12
Number: 3125

Article: Dry Fractionation and Gluten-Free Sourdough Bread Baking from Quinoa and Sorghum
Authors: by Regine Schoenlechner, Denisse Bender, Stefano D’Amico, Mathias Kinner, Sandor Tömösközi and Ram Yamsaengsung
Link: https://www.mdpi.com/2304-8158/12/16/3125

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