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Journal: Foods, 2024
Volume: 13
Number: 2815

Article: Sensory Evaluation and Consumers’ Acceptance of a Low Glycemic and Gluten-Free Carob-Based Bakery Product
Authors: by Luigi Esposito, Nicola Casolani, Marco Ruggeri, Umile Gianfranco Spizzirri, Francesca Aiello, Emilio Chiodo, Maria Martuscelli, Donatella Restuccia and Dino Mastrocola
Link: https://www.mdpi.com/2304-8158/13/17/2815

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