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N G Heredia-Sandoval

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Food & Function|December 21, 2017
Amaranth addition to enzymatically modified wheat flour improves dough functionality, bread immunoreactivity and qualityN G Heredia-Sandoval, A M Calderón de la Barca, E Carvajal-Millán, et al.
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Showing results (1-10 of 1) with videos related to

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Pageof 1
Food & Function|December 21, 2017
Amaranth addition to enzymatically modified wheat flour improves dough functionality, bread immunoreactivity and qualityN G Heredia-Sandoval, A M Calderón de la Barca, E Carvajal-Millán, et al.
Pageof 1