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Journal: Molecules, 2021
Volume: 26
Number: 7033

Article: Ancient Wheat and Quinoa Flours as Ingredients for Pasta Dough—Evaluation of Thermal and Rheological Properties
Authors: by Dorota Gałkowska, Teresa Witczak and Mariusz Witczak
Link: https://0-www-mdpi-com.brum.beds.ac.uk/1420-3049/26/22/7033

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