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Effects of baking on γâaminobutyric acid and free phenolic acids from glutenâfree cookies made with native and malted whole sorghum flours
Garzón, Antonela G., Erben, Melina, Osella, Carlos A., Drago, Silvina R.Journal:
Journal of Food Processing and Preservation
DOI:
10.1111/jfpp.14571
Date:
May, 2020
File:
PDF, 397 KB
2020