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|Title:||Development of gluten-free bread using tartary buckwheat and chia flour rich in flavonoids and omega-3 fatty acids as ingredients||Authors:||Lara Costantini
Lea Lukic Romina Molinari
|Journal:||FOOD CHEMISTRY||Issue Date:||2014||URI:||http://hdl.handle.net/2607/32232||DOI:||10|
|Appears in Collections:||A1. Articolo in rivista|
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