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Journal: Molecules, 2020
Volume: 25
Number: 3568
Article:
Acorn Flour as a Source of Bioactive Compounds in Gluten-Free Bread
Authors:
by
Rita Beltrão Martins, Irene Gouvinhas, Maria Cristiana Nunes, José Alcides Peres, Anabela Raymundo and Ana I.R.N.A. Barros
Link:
https://www.mdpi.com/1420-3049/25/16/3568
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