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Journal: Biol. Life Sci. Forum, 2024
Volume: 37
Number: 12

Article: Evaluation of a Functional Bread Made with Wheat Flour (Triticum spp.), Tarwi Flour (Lupinus mutabilis Sweet) and Hydroxypropyl Methyl Cellulose
Authors: by Paola Sánchez-Guamba and Pedro Maldonado-Alvarado
Link: https://www.mdpi.com/2673-9976/37/1/12

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