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Evaluation of the quality, nutritional value and antioxidant activity of gluten-free biscuits made from corn-acorn flour or corn-hemp flour composites

Crossref DOI link: https://doi.org/10.1007/s00217-017-2853-y

Published Online: 2017-02-25

Published Print: 2017-08

Update policy: https://doi.org/10.1007/springer_crossmark_policy

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