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Semolina Pasta Replaced with Whole Unripe Plantain Flour: Chemical, Cooking Quality, Texture, and Starch Digestibility
Daniel E. Garcia-Valle, Edith Agama-Acevedo, Jose Alvarez-Ramirez, Luis A. Bello-Perez
Research output: Contribution to journal › Article › peer-review
4
Scopus
citations