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Comparative analyses of alternative biscuits made with purple barley flours and fractions
Comparative analyses of alternative biscuits made with purple barley flours and fractions
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Date
2021-04-09
Authors
Martínez Subirà, Mariona
Romero Fabregat, Mª Paz
Puig, Eva
Macià i Puig, Ma Alba
Romagosa Clariana, Ignacio
Moralejo Vidal, Mª Angeles
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http://hdl.handle.net/10459.1/71827
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http://hdl.handle.net/10459.1/71415
DOI
http://doi.org/10.34810/data47
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