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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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