Acorn Flour as a Source of Bioactive Compounds in Gluten-Free Bread

AuthID
 P-016-NQ9
6
Author(s)
Martins, Rita Beltrão
·
Gouvinhas, Irene
·
Peres, José Alcides
·
Raymundo, Anabela
·
Barros, Ana I.R.N.A.
Tipo de Documento
Article
Year published
2020
Publicado
in Molecules
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