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Marco Spaggiari1, Mia Marchini2, Luca Calani1

  • 1Department of Food and Drug, University of Parma, Parco Area delle Scienze 17/A, 43124 Parma, Italy.

Foods (Basel, Switzerland)
|February 25, 2022
PubMed

Keywords:
bread compositionconsumer perceptionevolutionary populationssourdough breadwheat (Triticum aestivum L.)

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