Determination of thermal transitions of gluten-free chestnut flour doughs enriched with brown seaweed powders and antioxidant properties of baked cookies

1. Arufe, S.
2. Sineiro, J.
3. Moreira, R.

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DOI: 10.1016/J.HELIYON.2019.E01805 GOOGLE SCHOLAR lock_openOpen access editor

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