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Development of a gluten-free whole grain flour by combining soaking and high hydrostatic pressure treatments for enhancing functional, nutritional and bioactive properties	299

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Journal of Cereal Science_2022_105.pdf	187

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Development of a gluten-free whole grain flour by combining soaking and high hydrostatic pressure treatments for enhancing functional, nutritional and bioactive properties	62

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Journal of Cereal Science_2022_105.pdf	75

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October 2024	5
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February 2025	11
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