Published in
Elsevier, LWT - Food Science and Technology, (89), p. 237-243, 2018
DOI: 10.1016/j.lwt.2017.10.052
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Flour from sprouted wheat as a new ingredient in bread-making
Journal article published in 2018 by
Alessandra Marti,
Gaetano Cardone 
,
Maria Ambrogina Pagani,
Maria Cristina Casiraghi
,
Maria Ambrogina Pagani,
Maria Cristina Casiraghi
This paper is made freely available by the publisher.
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