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Role of Hydrocolloids in the Structure, Cooking, and Nutritional Properties of Fiber-Enriched, Fresh Egg Pasta Based on Tiger Nut Flour and Durum Wheat Semolina | 81 |
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Martin-EsparzaRaigonGarcia-Martinez - Role of Hydrocolloids in the Structure Cooking and Nutritio....pdf | 115 |
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