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Journal: Foods, 2021
Volume: 10
Number: 502

Article: Using Einkorn and Tritordeum Brewers’ Spent Grain to Increase the Nutritional Potential of Durum Wheat Pasta
Authors: by Francesca Nocente, Chiara Natale, Elena Galassi, Federica Taddei and Laura Gazza
Link: https://www.mdpi.com/2304-8158/10/3/502

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