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Journal: Foods, 2019
Volume: 8
Number: 604

Article: Use of Fermented Hemp, Chickpea and Milling By-Products to Improve the Nutritional Value of Semolina Pasta
Authors: by Rosa Schettino, Erica Pontonio and Carlo Giuseppe Rizzello
Link: https://www.mdpi.com/2304-8158/8/12/604

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