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Journal: Foods, 2022
Volume: 11
Number: 3570

Article: An Innovative Approach in the Baking of Bread with CO2 Gas Hydrates as Leavening Agents
Authors: by Shubhangi Srivastava, Ann Mary Kollemparembil, Viktoria Zettel, Timo Claßen, Mohammad Mobarak, Bernhard Gatternig, Antonio Delgado, Mario Jekle and Bernd Hitzmann
Link: https://www.mdpi.com/2304-8158/11/22/3570

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