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Nutritional aspects of composite flours for baked and extruded products: A review
Nutritional aspects of composite flours for baked and extruded products: A review
Fuente:
Wiley Open Access
Saved in:
Bibliographic Details
Main Authors:
Carolina A. A. Amadeu
,
Silvia M. Martelli
,
Fernanda M. Vanin
Format:
Artículo Open Access
Published:
Wiley
2024
Subjects:
Cereal Chemistry
Online Access:
Acceder al recurso
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