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Journal: Foods, 2020
Volume: 9
Number: 1680

Article: Legume Flour or Bran: Sustainable, Fiber-Rich Ingredients for Extruded Snacks?
Authors: by Cristina Proserpio, Andrea Bresciani, Alessandra Marti and Ella Pagliarini
Link: https://www.mdpi.com/2304-8158/9/11/1680

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