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Journal: Foods, 2021
Volume: 10
Number: 651
651
Article: Comparison of the Chemical and Technological Characteristics of Wholemeal Flours Obtained from Amaranth (Amaranthus sp.), Quinoa (Chenopodium quinoa) and Buckwheat (Fagopyrum sp.) Seeds
Authors: by Phara De Bock, Lori Daelemans, Lotte Selis, Katleen Raes, Pieter Vermeir, Mia Eeckhout and Filip Van Bockstaele
Link: https://www.mdpi.com/2304-8158/10/3/651

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