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Hence, with the aid of sourdough, dissatisfying sensory qualities especially the flavour and mouth-feel of some gluten-free bakery products can be enhanced [17,18], thus boosting their palatability and market values

In summary, there are some other companies that we didnt cover in detail that may offer third-party testing services that may be similar to those we did cover

The proteins with most significant differences with a higher abundance in cases with progressive disease compared to non-progressive disease are listed in Table 7

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