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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 | 83 |
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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 | 9 | 4 | 0 | 0 | 4 | 1 | 0 |
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Martin-EsparzaRaigonGarcia-Martinez - Role of Hydrocolloids in the Structure Cooking and Nutritio....pdf | 128 |
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