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Journal: Foods, 2022
Volume: 11
Number: 397

Article: Improving the Nutritional, Structural, and Sensory Properties of Gluten-Free Bread with Different Species of Microalgae
Authors: by Muhammad Waqas Qazi, Inês Gonçalves de Sousa, Maria Cristiana Nunes and Anabela Raymundo
Link: https://www.mdpi.com/2304-8158/11/3/397

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