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    Effect of water and gluten on physico-chemical properties and stability of ready to eat shelf-stable pasta

    Effect of water and gluten on physico-chemical properties and stability of ready to eat shelf-stable pasta by Diantom, Agoura, Carini, Eleonora, Curti, Elena, Cassotta, Fabrizio, D’Alessandro, Alessandro, Vittadini, Elena

    Published in Food chemistry
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