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APA Citation
Diantom, A., Carini, E., Curti, E., Cassotta, F., D'Alessandro, A., & Vittadini, E. (2016). effect of water and gluten on physico-chemical properties and stability of ready to eat shelf-stable pasta. Food chemistry, 195, 91–96. http://access.bl.uk/ark:/81055/vdc_100041363935.0x00004e