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Cited article:

Development and characterization of gluten-free cakes: combined effects of acorn flour and inulin as functional ingredients

Zohreh Mokhtari, Aman Mohammad Ziaiifar, Adel Dezyani and Hamed Hassanzadeh
Cereal Research Communications (2025)
https://doi.org/10.1007/s42976-025-00724-6