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Journal: Foods, 2020
Volume: 9
Number: 296
296
Article: Sprouted Barley Flour as a Nutritious and Functional Ingredient
Authors: by Daniel Rico, Elena Peñas, María del Carmen García, Cristina Martínez-Villaluenga, Dilip K. Rai, Rares I. Birsan, Juana Frias and Ana B. Martín-Diana
Link: https://www.mdpi.com/2304-8158/9/3/296

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