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. 2019 Oct 16;8(10):504. doi: 10.3390/foods8100504

Figure 1.

Figure 1

The internal structure of bread prepared by using a composite meal containing 60/100 g of durum wheat re-milled semolina and 40/100 g of Apulian black chickpea wholemeal flour (left) and bread prepared by using only durum wheat re-milled semolina (right).