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Page 1
Nutritional ingredient by-product of the pistachio oil industry: physicochemical characterization.
J Food Sci Technol. 2021 Mar;58(3):921-930. doi: 10.1007/s13197-020-04606-z. Epub 2020 Jun 29.
J Food Sci Technol. 2021.
PMID: 33678875
Free PMC article.
High β-Glucans Oats for Healthy Wheat Breads: Physicochemical Properties of Dough and Breads.
Astiz V, Guardianelli LM, Salinas MV, Brites C, Puppo MC.
Astiz V, et al.
Foods. 2022 Dec 29;12(1):170. doi: 10.3390/foods12010170.
Foods. 2022.
PMID: 36613386
Free PMC article.
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Quality of wheat breads enriched with flour from germinated amaranth seeds.
Guardianelli LM, Salinas MV, Puppo MC.
Guardianelli LM, et al.
Food Sci Technol Int. 2022 Jul;28(5):388-396. doi: 10.1177/10820132211016577. Epub 2021 May 18.
Food Sci Technol Int. 2022.
PMID: 34000863
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Germination of White and Red Quinoa Seeds: Improvement of Nutritional and Functional Quality of Flours.
Guardianelli LM, Salinas MV, Brites C, Puppo MC.
Guardianelli LM, et al.
Foods. 2022 Oct 20;11(20):3272. doi: 10.3390/foods11203272.
Foods. 2022.
PMID: 37431019
Free PMC article.
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White Lupine (Lupinus albus L.) Flours for Healthy Wheat Breads: Rheological Properties of Dough and the Bread Quality.
Guardianelli LM, Carbas B, Brites C, Puppo MC, Salinas MV.
Guardianelli LM, et al.
Foods. 2023 Apr 14;12(8):1645. doi: 10.3390/foods12081645.
Foods. 2023.
PMID: 37107440
Free PMC article.
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