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2017年の論文 vedecký článok наукова стаття, опублікована у вересні 2017 artikulong pang-agham 2017年學術文章 2017年學術文章 مقالة علمية articolo scientifico artículo científico publicado en 2017 επιστημονικό άρθρο artigo científico (publicado na 2017) научни чланак tudományos cikk artykuł naukowy wetenschappelijk artikel мақолаи илмӣ tieteellinen artikkeli 2017년 논문 2017年学术文章 2017 nî lūn-bûn artigo científico (publicado na 2017) научни чланак scienca artikolo სამეცნიერო სტატია artikull shkencor videnskabelig artikel (udgivet 2017) mokslinis straipsnis teaduslik artikkel scientific article article scientific 2017年學術文章 บทความทางวิทยาศาสตร์ bài báo khoa học научная статья article scientifique (publié 2017) vědecký článek سائنسی مضمون naučni članak գիտական հոդված 2017年学术文章 ২০১৭-এ প্রকাশিত বৈজ্ঞানিক নিবন্ধ artigo científico vitskapeleg artikkel article científic wissenschaftlicher Artikel articol științific мақолаи илмӣ vetenskaplig artikel bilimsel makale 2017年學術文章 מאמר מדעי 2017年学术文章 2017年學術文章 научна статия vitenskapelig artikkel 2017年學術文章 2017年学术文章 artículu científicu مقالهٔ علمی 2017年学术文章
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M M Pedrosa E Guillamón B Cabellos
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The impact of extrusion on the nutritional composition, dietary fiber and in vitro digestibility of gluten-free snacks based on rice, pea and carob flour blends. The impact of extrusion on the nutritional composition, dietary fiber and in vitro digestibility of gluten-free snacks based on rice, pea and carob flour blends.
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The impact of extrusion on the nutritional composition, dietary fiber and in vitro digestibility of gluten-free snacks based on rice, pea and carob flour blends. The impact of extrusion on the nutritional composition, dietary fiber and in vitro digestibility of gluten-free snacks based on rice, pea and carob flour blends.
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The impact of extrusion on the nutritional composition, dietary fiber and in vitro digestibility of gluten-free snacks based on rice, pea and carob flour blends. The impact of extrusion on the nutritional composition, dietary fiber and in vitro digestibility of gluten-free snacks based on rice, pea and carob flour blends.
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The impact of extrusion on the nutritional composition, dietary fiber and in vitro digestibility of gluten-free snacks based on rice, pea and carob flour blends
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10.1039/C7FO00910K