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Effects of the Addition of Flaxseed and Amaranth on the Physicochemical and Functional Properties of Instant-Extruded Products by Jazmin L. Tobias-Espinoza, Carlos A. Amaya-Guerra, Armando Quintero-Ramos, Esther Pérez-Carrillo, María A. Núñez-González, Fernando Martínez-Bustos, Carmen O. Meléndez-Pizarro, Juan G. Báez-González, Juan A. Ortega-Gutiérrez
Published 2019-05-01
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