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Journal: Foods, 2020
Volume: 9
Number: 415

Article: Cooking Effect on the Bioactive Compounds, Texture, and Color Properties of Cold-Extruded Rice/Bean-Based Pasta Supplemented with Whole Carob Fruit
Authors: by Claudia Arribas, Blanca Cabellos, Carmen Cuadrado, Eva Guillamón and Mercedes M. Pedrosa
Link: https://www.mdpi.com/2304-8158/9/4/415

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