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Cited article:

Effect of gum extracts on the bread-making and textural properties of dough and bread made from sour cassava starch (Manihot esculenta), Peanut (Arachis hypogaea) and cowpea flour (Vigna unguiculata)

Marie Madeleine Nanga Ndjang, Julie Mathilde Klang, Bilkissou Njapndounke, Marius Edith Kouam Foko, Jean Roger Dongmo, Michael Hermann Kengne Kamdem, Jordan Lembe Tonga, Edwin Mpho Mmutlane, Derek Tantoh Ndinteh, Eugenie Kayitesi and François Ngoufack Zambou
Food Hydrocolloids for Health 5 100179 (2024)
https://doi.org/10.1016/j.fhfh.2024.100179