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Journal: Foods, 2021
Volume: 10
Number: 2510
Article:
Role of Hydrocolloids in the Structure, Cooking, and Nutritional Properties of Fiber-Enriched, Fresh Egg Pasta Based on Tiger Nut Flour and Durum Wheat Semolina
Authors:
by
Maria Eugenia Martín-Esparza, Maria Dolores Raigón, Maria Dolores García-Martínez and Ana Albors
Link:
https://www.mdpi.com/2304-8158/10/10/2510
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