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Journal: Foods, 2021
Volume: 10
Number: 2613

Article: Tartary Buckwheat: A New Plant-Based Ingredient to Enrich Corn-Based Gluten-Free Formulations
Authors: by Marta Appiani, Noemi Sofia Rabitti, Cristina Proserpio, Ella Pagliarini and Monica Laureati
Link: https://www.mdpi.com/2304-8158/10/11/2613

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