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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	425

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Journal of Cereal Science_2022_105.pdf	267

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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	126

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Journal of Cereal Science_2022_105.pdf	80

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