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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	529

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Journal of Cereal Science_2022_105.pdf	352

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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	139

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Journal of Cereal Science_2022_105.pdf	122

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October 2025	18
November 2025	21
December 2025	17
January 2026	29
February 2026	22
March 2026	26
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3
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