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Journal: Processes, 2023
Volume: 11
Number: 2899

Article: Production and Evaluation of Gluten-Free Pasta and Pan Bread from Spirulina Algae Powder and Quinoa Flour
Authors: by Ahmed S. Hussein, Sayed Mostafa, Suzanne Fouad, Nefisa A. Hegazy and Ahmed A. Zaky
Link: https://www.mdpi.com/2227-9717/11/10/2899

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