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Investigation of physicochemical, bioactive, textural and sensory properties of gluten-free cakes enriched with kumquat (little jewel of citrus) flour

Crossref DOI link: https://doi.org/10.1007/s11694-025-03354-y

Published Online: 2025-05-27

Published Print: 2025-08

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

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