Lentil Flours as Sustainable Source of Proteins for the Food Industry

Fuente: Wiley Open Access

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Bibliographic Details
Main Authors:	S. M. Pontoni, A.G. Garzón, G. D. Heinen, S.R. Drago
Format:	Artículo Open Access
Published:	Wiley 2025
Subjects:	Sustainable Food Proteins
Online Access:	Acceder al recurso
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