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Protein profile and sensorial properties of rye breads

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Bread crumb quality assessment: a plural physical approach

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In vitro starch digestibility, expected glycemic index, and thermal and pasting properties of flours from pea, lentil and chickpea cultivars

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Effects of incorporation of integral raw materials and dietary fibre on the selected nutritional and functional properties of biscuits

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Updated methodology to determine antioxidant capacity in plant foods, oils and beverages: Extraction, measurement and expression of results

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