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Page 1
Effects of the Addition of Flaxseed and Amaranth on the Physicochemical and Functional Properties of Instant-Extruded Products.
Foods. 2019 May 30;8(6):183. doi: 10.3390/foods8060183.
Foods. 2019.
PMID: 31151233
Free PMC article.
Effect of probiotic cultures on the angiotensin converting enzyme inhibitory activity of whey-based fermented beverages.
Rodríguez-Hernández G, Rentería-Monterrubio AL, Gutiérrez-Méndez N, Ortega-Gutiérrez JA, Santellano-Estrada E, Rojas-González S, Chávez-Martínez A.
Rodríguez-Hernández G, et al.
J Food Sci Technol. 2020 Oct;57(10):3731-3738. doi: 10.1007/s13197-020-04405-6. Epub 2020 Apr 17.
J Food Sci Technol. 2020.
PMID: 32903884
Free PMC article.
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