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A Systematic Review of Gluten-Free Dough and Bread: Dough Rheology, Bread Characteristics, and Improvement Strategies
 
 

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Journal: Appl. Sci., 2020
Volume: 10
Number: 6633

Article: Effect of Citrus Fiber on the Rheological Properties of Dough and Quality of the Gluten-Free Bread
Authors: by Jarosław Korus, Lesław Juszczak, Mariusz Witczak and Rafał Ziobro
Link: https://www.mdpi.com/2076-3417/10/19/6633

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