Study of Physico-Chemical Properties of Dough and Wood Oven-Baked Pizza Base: The Effect of Leavening Time

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ID: 277327
2023
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covino2023studyfoods Use this key to autocite in the manuscript while using SciMatic Manuscript Manager or Thesis Manager
Authors Covino, C.
Journal foods
Year 2023
DOI
10.3390/foods12071407
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