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L. S. Sciarini, P. D. Ribotta, A. E. León and G. T. Pérez, “Incorporation of Several Additives into Gluten Free Breads: Effect on Dough Properties and Bread Quality,” Journal of Food Engineering, Vol. 111, No. 4, 2012, pp. 590-597. doi:10.1016/j.jfoodeng.2012.03.011

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