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Journal: Foods, 2020
Volume: 9
Number: 560

Article: Impact of Acorn Flour on Gluten-Free Dough Rheology Properties
Authors: by R. Beltrão Martins, M. C. Nunes, L. M. M. Ferreira, J. A. Peres, A. I. R. N. A. Barros and A. Raymundo
Link: https://www.mdpi.com/2304-8158/9/5/560

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