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Page 1
Pulse-Cereal Blend Extrusion for Improving the Antioxidant Properties of a Gluten-Free Flour.
Molecules. 2021 Sep 14;26(18):5578. doi: 10.3390/molecules26185578.
Molecules. 2021.
PMID: 34577047
Free PMC article.
Study of the Total Antioxidant Capacity (TAC) in Native Cereal-Pulse Flours and the Influence of the Baking Process on TAC Using a Combined Bayesian and Support Vector Machine Modeling Approach.
Rico D, Cano AB, Álvarez Álvarez S, Río Briones G, Martín Diana AB.
Rico D, et al. Among authors: cano ab.
Foods. 2023 Aug 25;12(17):3208. doi: 10.3390/foods12173208.
Foods. 2023.
PMID: 37685144
Free PMC article.
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