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2019 | 1 |
2020 | 1 |
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Cooking Effect on the Bioactive Compounds, Texture, and Color Properties of Cold-Extruded Rice/Bean-Based Pasta Supplemented with Whole Carob Fruit.
Foods. 2020 Apr 2;9(4):415. doi: 10.3390/foods9040415.
Foods. 2020.
PMID: 32252323
Free PMC article.
Bioactive Compounds, Antioxidant Activity, and Sensory Analysis of Rice-Based Extruded Snacks-Like Fortified with Bean and Carob Fruit Flours.
Arribas C, Cabellos B, Cuadrado C, Guillamón E, M Pedrosa M.
Arribas C, et al.
Foods. 2019 Sep 2;8(9):381. doi: 10.3390/foods8090381.
Foods. 2019.
PMID: 31480711
Free PMC article.
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