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Reduction in Lentil Cooking Time Using Micronization: Comparison of 2 Micronization Temperatures.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 2001, v. 66, n. 3, p. 500, doi. 10.1111/j.1365-2621.2001.tb16139.x
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Bioavailability of α-linolenic acid from flaxseed diets as a function of the age of the subject.
- Published in:
- European Journal of Clinical Nutrition, 2009, v. 63, n. 9, p. 1123, doi. 10.1038/ejcn.2009.41
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- Article