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Journal: Foods, 2024
Volume: 13
Number: 194
Article:
Whole Flour of Purple Maize as a Functional Ingredient of Gluten-Free Bread: Effect of In Vitro Digestion on Starch and Bioaccessibility of Bioactive Compounds
Authors:
by
Luisina Monsierra, Pablo Sebastián Mansilla and Gabriela Teresa Pérez
Link:
https://www.mdpi.com/2304-8158/13/2/194
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