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Journal: Foods, 2022
Volume: 11
Number: 183
Article:
Techno-Functional and Gelling Properties of Acha (Fonio) (Digitaria exilis stapf) Flour: A Study of Its Potential as a New Gluten-Free Starch Source in Industrial Applications
Authors:
by
Aloisa G. Deriu, Antonio J. Vela and Felicidad Ronda
Link:
https://www.mdpi.com/2304-8158/11/2/183
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