Gluten-Free Precooked Rice-Yellow Pea Pasta: Effect of Extrusion-Cooking Conditions on Phenolic Acids Composition, Selected Properties and Microstructure.
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| Description | scientific article published on 13 April 2016 |
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author: Marta Olech Renata Nowak Anna Oniszczuk Agnieszka Wójtowicz Marcin Mitrus |
| Publication date | April 13, 2016 |
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