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Wiley, Journal of the Science of Food and Agriculture, 6(100), p. 2453-2459, 2020

DOI: 10.1002/jsfa.10264

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Sprouting improves the bread‐making performance of whole wheat flour ( Triticum aestivum L.)

Journal article published in 2020 by Gaetano Cardone ORCID, Paolo D'Incecco, Maria Ambrogina Pagani, Alessandra Marti ORCID
This paper is made freely available by the publisher.
This paper is made freely available by the publisher.

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