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Table representation of search results timeline featuring number of search results per year.
Year | Number of Results |
---|---|
2019 | 1 |
2020 | 3 |
2024 | 0 |
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Page 1
Combined Effect of Chia, Quinoa and Amaranth Incorporation on the Physico-Chemical, Nutritional and Functional Quality of Fresh Bread.
Foods. 2020 Dec 12;9(12):1859. doi: 10.3390/foods9121859.
Foods. 2020.
PMID: 33322832
Free PMC article.
Development of Highly Nutritional Breads with By-Products of Chia (Salvia hispanica L.) Seeds.
Guiotto EN, Tomás MC, Haros CM.
Guiotto EN, et al.
Foods. 2020 Jun 22;9(6):819. doi: 10.3390/foods9060819.
Foods. 2020.
PMID: 32580333
Free PMC article.
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Combined Effect of Chia Flour and Soy Lecithin Incorporation on Nutritional and Technological Quality of Fresh Bread and during Staling.
Ahmed IBH, Hannachi A, Haros CM.
Ahmed IBH, et al.
Foods. 2020 Apr 7;9(4):446. doi: 10.3390/foods9040446.
Foods. 2020.
PMID: 32272566
Free PMC article.
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Development of Healthy, Nutritious Bakery Products by Incorporation of Quinoa.
Ballester-Sánchez J, Millán-Linares MC, Fernández-Espinar MT, Haros CM.
Ballester-Sánchez J, et al.
Foods. 2019 Sep 1;8(9):379. doi: 10.3390/foods8090379.
Foods. 2019.
PMID: 31480631
Free PMC article.
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