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Quality evaluation by physical tests of a traditional Italian flat bread Piadina during storage and shelf-life improvement with sourdough and enzymes

Crossref DOI link: https://doi.org/10.1007/s00217-015-2429-7

Published Online: 2015-02-12

Published Print: 2015-06

Update policy: https://doi.org/10.1007/springer_crossmark_policy

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