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Comparative compositions of metabolites and dietary fibre components in doughs and breads produced from bread wheat, emmer and spelt and using yeast and sourdough processes.
Food Chem. 2022 Apr 16;374:131710. doi: 10.1016/j.foodchem.2021.131710. Epub 2021 Nov 30.
Food Chem. 2022.
PMID: 34891089
Free PMC article.
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