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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	140

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Journal of Cereal Science_2022_105.pdf	70

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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	27

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Journal of Cereal Science_2022_105.pdf	32

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November 2023	1
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February 2024	2
March 2024	9
April 2024	4
May 2024	0

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