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The use of red lentil flour in bakery products

The use of red lentil flour in bakery products: How do particle size and substitution level affect rheological properties of wheat bread dough?

A new interesting research paper by Mia Marchini, Eleonora Carini, Nicolò Cataldi, Fatma Boukid, Massimo Blandino, Tommaso Ganino, Elena Vittadini and Nicoletta Pellegrini.

A study on the use of red lentil flour for bakery products development.

 

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