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Sprouted oat as a potential gluten-free ingredient with enhanced nutritional and bioactive properties
Aparicio-GarcÃa, Natalia, MartÃnez-Villaluenga, Cristina, Frias, Juana, Peñas, ElenaVolume:
338
Journal:
Food Chemistry
DOI:
10.1016/j.foodchem.2020.127972
Date:
February, 2021
File:
PDF, 684 KB
2021