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Journal: Appl. Sci., 2021
Volume: 11
Number: 8186

Article: Defining Whole Grain Sorghum Flour and Water Levels to Improve Sensory and Nutritional Quality of Gluten-Free Bread—A Factorial Design Approach
Authors: by Ana Carolina L. Centeno, Etiene Aguiar, Fernanda Santos, Valéria Queiroz, Ana Conti-Silva, Urszula Krupa-Kozak and Vanessa Capriles
Link: https://www.mdpi.com/2076-3417/11/17/8186

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