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Journal: Foods, 2019
Volume: 8
Number: 183
Article:
Effects of the Addition of Flaxseed and Amaranth on the Physicochemical and Functional Properties of Instant-Extruded Products
Authors:
by
Jazmin L. Tobias-Espinoza, Carlos A. Amaya-Guerra, Armando Quintero-Ramos, Esther Pérez-Carrillo, María A. Núñez-González, Fernando Martínez-Bustos, Carmen O. Meléndez-Pizarro, Juan G. Báez-González and Juan A. Ortega-Gutiérrez
Link:
https://www.mdpi.com/2304-8158/8/6/183
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