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Towards Sustainable and Nutritionally Enhanced Flatbreads from Sprouted Sorghum, Tapioca, and Cowpea Climate-Resilient Crops.
Foods. 2023 Apr 13;12(8):1638. doi: 10.3390/foods12081638.
Foods. 2023.
PMID: 37107432
Free PMC article.
Use of the 1H NMR technique to describe the kneading step of wholewheat dough: The effect of kneading time and total water content.
Parenti O, Guerrini L, Zanoni B, Marchini M, Tuccio MG, Carini E.
Parenti O, et al. Among authors: tuccio mg.
Food Chem. 2021 Feb 15;338:128120. doi: 10.1016/j.foodchem.2020.128120. Epub 2020 Sep 19.
Food Chem. 2021.
PMID: 33091998
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