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Development and Characterization of High-Fiber, Gluten-Free Pasta for Celiac Disease Patients.
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- Applied Sciences (2076-3417), 2024, v. 14, n. 9, p. 3779, doi. 10.3390/app14093779
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Novel Gluten-Free Cinnamon Rolls by Substituting Wheat Flour with Resistant Starch, Lupine and Flaxseed Flour.
- Published in:
- Foods, 2022, v. 11, n. 7, p. 1022, doi. 10.3390/foods11071022
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- Article