Iranian wheat flours from rural and industrial mills: Exploitation of the chemical and technology features, and selection of autochthonous sourdough starters for making breads
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| Description | scientific article published on 9 December 2014 |
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author: Erica Pontonio Raffaella Di Cagno Carlo Giuseppe Rizzello Luana Nionelli Marco Gobbetti |
| Publication date | December 9, 2014 |
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