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Journal: MoleculesVolume: 30Number: 1225
Article: New Gluten-Free Extruded Snack-Type Products Based on Rice and Chickpea and Fortified with Passion Fruit Skin: Extrusion Cooking Effect on Phenolic Composition, Non-Nutritional Factors, and Antioxidant Properties
- Authors:
- María Ciudad-Mulero1,2,*,
- Erika N. Vega1 and
- Patricia García-Herrera1
- et al.
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