Martins, R. B., Gouvinhas, I., Nunes, M. C., Peres, J. A., Raymundo, A., & Barros, A. I. (2020). Acorn flour as a source of bioactive compounds in gluten-free bread.
Chicago Style CitationMartins, Rita Beltrão, Irene Gouvinhas, Maria Cristiana Nunes, José Alcides Peres, Anabela Raymundo, and Ana I.R.N.A Barros. Acorn Flour As a Source of Bioactive Compounds in Gluten-free Bread. 2020.
MLA CitationMartins, Rita Beltrão, et al. Acorn Flour As a Source of Bioactive Compounds in Gluten-free Bread. 2020.
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