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Page 1
A Decade of Evidence of Sorghum Potential in the Development of Novel Food Products: Insights from a Bibliometric Analysis.
Foods. 2023 Oct 16;12(20):3790. doi: 10.3390/foods12203790.
Foods. 2023.
PMID: 37893683
Free PMC article.
Review.
Psyllium Improves the Quality and Shelf Life of Gluten-Free Bread.
Fratelli C, Santos FG, Muniz DG, Habu S, Braga ARC, Capriles VD.
Fratelli C, et al. Among authors: santos fg.
Foods. 2021 Apr 27;10(5):954. doi: 10.3390/foods10050954.
Foods. 2021.
PMID: 33925416
Free PMC article.
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Defining Amaranth, Buckwheat and Quinoa Flour Levels in Gluten-Free Bread: A Simultaneous Improvement on Physical Properties, Acceptability and Nutrient Composition through Mixture Design.
Aguiar EV, Santos FG, Centeno ACLS, Capriles VD.
Aguiar EV, et al. Among authors: santos fg.
Foods. 2022 Mar 16;11(6):848. doi: 10.3390/foods11060848.
Foods. 2022.
PMID: 35327270
Free PMC article.
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