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Journal: AntioxidantsVolume: 10Number: 1368
Article: Anthocyanins and Functional Compounds Change in a Third-Generation Snacks Prepared Using Extruded Blue Maize, Black Bean, and Chard: An Optimization
  • Authors:
  • David Neder-Suárez1,
  • Daniel Lardizabal-Gutiérrez2 and
  • Armando Quintero-Ramos1,*
  • et al.
Link: https://www.mdpi.com/2076-3921/10/9/1368

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