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Journal: Foods, 2023
Volume: 12
Number: 1345
Article:
Changes on Techno-Functional, Thermal, Rheological, and Microstructural Properties of Tef Flours Induced by Microwave Radiation—Development of New Improved Gluten-Free Ingredients
Authors:
by
Caleb S. Calix-Rivera, Marina Villanueva, Grazielle Náthia-Neves and Felicidad Ronda
Link:
https://www.mdpi.com/2304-8158/12/6/1345
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